Also known as Crème Pâtissière, it is the mother cream of the kitchen. Incredibly versatile and useful in confectionery, from dessert to cake icing, it is the basis for many other creams, such as:
- Creme Chiboust: pastry cream + Italian meringue + rum (for a special touch), to make the Saint Honoré pie.
- Diplomate creams: pastry cream + sour cream or whipped cream.
- Chiffon cream: pastry cream + butter.
Very practical, quick and easy to make, you just need to be careful with the tempering of the mixture of yolks, sugar and cornstarch and the cooking time of the cream.
You will find a multitude of recipes for this preparation, but the important thing is to understand and learn the technique of preparation. Once mastered, you can find your recipe. But don't give up, in case of failure, review the steps, quantities, ingredients and repeat the preparation.
Important tips: if you can't find the bean, use the vanilla extract, remembering to put it only at the end of cooking. If you choose to use wheat flour, count 1 more minute so you don't risk getting taste.
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