This is an easy and quick recipie to prepare pastry cream for cakes, fruit tarts or other pastry like croissants or cream brioches. In this recipie I use lemon instead vanilla flavour but you can use a vanilla seeds to replace the lemon if you like. It is very important to use full fat milk for this preparation.
Ingredients :
- 500 gr. of full fat milk
- 2 eggs
- 65 gr of pastry flour
- 100 gr of white fine sugar
- 2 small pieces of lemon peel
Place the sugar and the lemon peel in a food processor and mix till the sugar is powdered. Add the other ingredients and mix at low speed just for few seconds. Put the mixture in a pan and cook at low heat till boiling, you need to continuously stir the mixture with a wire whip to avoid lumps. When boiling keep on stirring and low the heat at the minimum.
Cook till the cream gets thicker, must have a custard density. If you cream gets lumpy, just mix it very shortly in the food processor. Place the cream in a bowl and cover it with plastic wrap to avoid that the top dries up. Let it cool then use it as you like. Buon appetito !
Cook till the cream gets thicker, must have a custard density. If you cream gets lumpy, just mix it very shortly in the food processor. Place the cream in a bowl and cover it with plastic wrap to avoid that the top dries up. Let it cool then use it as you like. Buon appetito !
