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Thickening Custard Cream

post #1 of 7
Thread Starter 

I want to make a raspberry pastry cream for my puffs 

Whats the difference in using cornstarch to yolks and gelatin sheets?
Whats the key to velvety custard cream? 

post #2 of 7

Alot of your questions should be answered after you read this recipe.

If you make this and find you have a few small lumps even after whisking, simply pass it through a chinois/sieve. You will achieve the velvety texture. Cover your cream with plastic wrap right on the cream so that it does not form a skin. This is your basic pastry cream recipe that most of us use. As far as using gelatin ?  I have never used it in making this.

 

Recipe from the Cordon Bleu.

 

http://www.cordonbleu.edu/news/cremepatissiere/en

 

 

 

Ingredients

125 g sugar
5 egg yolks
25 g flour
25 g cornstarch (cornflour)
500 ml milk
1 vanilla bean (pod), split

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Method

  1. Combine 2/3 of the sugar and the egg yolks in a bowl; whisk until pale yellow and creamy, then whisk in flour and cornstarch. Bring the milk and the remaining sugar to the boil with the vanilla bean in a saucepan. Remove the vanilla bean from the milk, and pour a little of the milk into the egg-yolk mixture, stirring gently. Return to the saucepan and cook gently whisking constantly to the boil. Boil for 1 minute stirring continuously in order to cook the flour and cornstarch. Pour the pastry cream into a bowl, cover and set aside to cool. Whisk the pastry cream before using.
  2. Chef’s tips: To avoid lumps from forming, due to the cornstarch and/or flour, vigorous whisking of the cream is essential throughout cooking.
    Because the cream burns easily, it should be made in a heavy-bottomed saucepan and whisked constantly during cooking, taking care to reach all parts of the saucepan.
    You can easily flavor pastry cream with whatever you prefer: add chocolate, praline or coffee to change the taste and color!

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 7
Thread Starter 

Which step should i add in my raspberry puree? 
should i add into the milk before boiling it? or leave it for the very last step? 

post #4 of 7

Petals id correct pass it through a chinios  or fine mesh while warm into a stainless steel vessal.  I make mine in a stainless steel wok so there are no corners for particles to start burning and whip the heck out of it.

CHEFED
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CHEFED
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post #5 of 7

I don't know about how the addition of raspberry would affect it, but the velvetiest pastry cream i ever had was a thick normal pastry cream with whipped cream folded in.  The feel of this is way different from the plain pastry cream.  I don't remember now, but i believe a small amount of gelatin would help the whole thing from decomposing if it had to stay very long, but I don;t remember when i made it, but the feel of it was wonderful and there were no leftovers to decompose!

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 7

Adding the cream would make it lighter.

Gelatin would stabalize it for a longer period of time

 

If you add whipped cream to pastry cream it would therefore be referred to as a Chiboust.

 

Just add 1/4 (60 ml) of raspberry sauce to pastry cream. (or according to your desired taste)

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 7
Quote:
Originally Posted by petalsandcoco View Post

Adding the cream would make it lighter.

 Yeah, petals, but mostly it seems to give it an incredibly silky, velvety  feel to it. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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