vanilla pastry cream

Vanilla pastry cream, aka crème patissiere, is a thick French custard base for so many desserts. Rich, smooth and pudding-like in texture, pastry cream is used as a filling for tarts and profiteroles and can even be turned into buttercream.

How to make Pastry Cream (Creme Patissiere)

milk

white granulated sugar (or caster sugar)

vanilla extract

cornflour (cornstarch)

egg eggs

Pour 1 ¼ cups of milk into a heavy based saucepan, and add sugar and vanilla, then heat on low-medium heat until steaming, stirring regularly to dissolve the sugar. Remove from heat.

In a large bowl, whisk together the remaining 1/4 cup milk, egg yolks and cornflour until smooth and fully combined.

While whisking, very slowly pour the hot milk mixture into the egg mixture in a slow but steady stream. Don’t pour it too quickly or the heat will scramble the eggs.

Once everything is combined, return the mix to the saucepan. Heat over medium heat, stirring with a whisk constantly, until it gets very thick and no longer settles into itself when you move it around. This will happen quite quickly after about 5 minutes so it’s important to keep gently whisking increasing intensity as it gets very thick. You will end up with lumpy custard if you don’t.

Swap to a silicone spatula and pass the custard through a strainer into a clean bowl, then press plastic wrap to the surface and allow to cool to room temperature.

Easy, no-bake strawberry tiramisu cake with crushed berries and lady fingers!

No-Bake Strawberry Tiramisu Cake Recipe (video)

white granulated sugar

cornstarch

water

flour

unsalted butter

oz mascarpone cheese (softened)

heavy cream (chilled)

strawberries

ladyfinger cookies

strawberries (for garnish)

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.

Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.

Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.

TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.

Preparing the Vanilla Custard:

Once the custard is cooled, finish preparing the filling. Add the softened mascarpone cheese and whisk until the cheese is well incorporated into the custard. Pour in the chilled heavy cream and whisk the mixture on high speed for 4 to 5 minutes until the mixture is fluffy and forms soft peaks.

For the strawberry puree, place the strawberries and sugar into a food processor or blender and pulse into a fine puree.

Making the Filling:

To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first - dip the cookies into the puree on one side only, then place around the edge of the pan. Create the first layer of the cake the same way. Cut the cookies into smaller pieces if needed to fit. Top the first layer of ladyfingers with a generous amount of custard filling.

For the remaining layers, dip the cookies all the way into the puree for a second. Add alternating layers of cookies and custard filling. Top the cake with a layer of custard.

Place the cake into the refrigerator and chill overnight, or for at least 8 hours. When ready to serve, use a cake lifter or large spatulas to transfer the cake onto a stand. Tie a ribbon around the cake for presentation. Garnish the top with sliced strawberries when ready to serve.

Assembling the Cake:

https://www.youtube.com/watch?v=vj1I6bbNP6Q

FULL RECIPE HERE:  https://tatyanaseverydayfood.com/recipe-items/strawberry-tiramisu-cake/
The most delicate, no-bake strawberry cake! You will fall in love with this strawberry tiramisu-inspired creation! The cake layers are made using ladyfingers dipped into strawberry puree and filled with a silky smooth custard and mascarpone filling.
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Music Courtesy of Audio Network

EASY, No-Bake Strawberry Tiramisu Cake Recipe!! With Mascarpone Filling & Ladyfingers!

French pastry cream, crème pâtissière, or vanilla pastry cream is a thick French custard used to make profiteroles, cream puffs, eclairs, tarts, etc. Learn how to make it like a pro.

French Pastry Cream (Crème Pâtissière)

+ 2 teaspoons (75 g) granulated sugar

(25 g) cornstarch

(25 g) all-purpose flour

vanilla bean,

+ 2 tablespoons (500 ml) whole milk

gelatin

Using a flour sifter, sift all-purpose flour and cornstarch in a large bowl and place aside. Soak gelatin sheets in cold water for 10 minutes.

Separate the egg yolks from the whites using an egg separator and place the yolks in a mixing bowl. Add sugar and beat it with a hand whisk for 20 seconds. Then add the sifted dry ingredients and whisk until the mixture is thick and whitish.

Pour milk into a heavy-bottomed saucepan. Split a vanilla bean in half lengthwise, scrape the seeds with a knife, and add them and the pod to the milk. Cover the pot with a lid and bring milk to a boil over low heat to infuse the vanilla flavor into the milk.

Pro tip

Make sure to pour milk gradually and whisk constantly. Otherwise, the mixture might curdle and resemble sweet scrambled eggs. Just remember that egg yolks start to cook at about 60-70°C.

Pour the tempered yolk mixture back into the remaining milk and mix well. Return the saucepan to low-medium heat and stir vigorously with a hand whisk to prevent the cream from sticking to the bottom of the pan.

Note

The cream should boil for 2 minutes. While the gelatinization of wheat starch occurs from 52 to 64°C, gelatinization of cornstarch - from 62 to 74°C, the boiling temperature is still necessary for the thickening of the cream. Also, boiling for at least 1.5 minutes is required to sterilize the cream.

Optionally, add the drained gelatine (optionally) to the hot cream and mix to dissolve it. Add very cold butter, cut into small pieces, and mix.

Pass the cream through a fine sieve, pour it into a shallow dish, and cover with cling film on contact. The plastic wrap should touch the surface of the cream to prevent the formation of the crust. Refrigerate for at least 2 hours.

To use, whip the cold pastry cream with an electric mixer for 2 minutes or vigorously with a hand whisk. This will aerate the cream and restore its homogeneity and suppleness before using it.

Thanks for the recipe. I made eclairs filling them with pastry cream. Yummy and delicious!!

Crème Pâtissière (or Pastry Cream) is a deliciously creamy and thick vanilla custard that can be used as a filling for many desserts, cakes and baked goods.

Crème Pâtissière (Pastry Cream)

500 ml Full Cream / Whole Milk

Vanilla Bean (or 1 1/2 teasp. of Vanilla Paste)

Egg Yolks (medium size, at room temperature)

45 gr Caster Sugar (or fine white granulated sugar)

gr Cornstarch (or Plain / AP Flour)

gr Unsalted Butter (optional)

Place the Milk in a small saucepan. Slice the vanilla bean in half, scrap the seeds then place both the seeds and the bean in the milk. Turn on low heat and bring to a simmer. Turn off the heat, cover the sasucepan with a lid and leave to infuse for 10 to 15 minutes (see note 1).

In a seperate heat-proof bowl, whisk the Egg Yolks and Sugar until foamy. Add the Cornstarch (preferably sifted) and whisk until incorporated and smooth.

Carefully pour the warm milk over the Yolk/Sugar while continuously whisking (see note 2). When all smooth, transfer the whole preparation back in the pot on low heat.

Keep whisking on low heat until the cream starts to thicken (note 3). When you see the first bubble (the cream starts to boil), keep whisking for 30 seconds then directly remove from the heat (note 4)

If adding the Butter, slice it into small cubes and add it to the warm, cooked cream away from the heat. Whisk well until fully incorporated and smooth.

Transfer the Pastry Cream into a large shallow pan or container (note 5) and cover with plastic wrap touching the surface of the cream (note 6).

Place in the fridge and leave to cool down set for at least two hour - or until cool and thickened.

Keep in the frigde for up to 3 days, until ready to be used. Before using, whisk the cream to loosen it.

https://content.jwplatform.com/videos/EjL3cKGg.mp4

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