Pastry cream is a key recipe which everybody should know! It’s not that hard and very delicious.
I’ve done it several times working in the food business, and I think, so you. However, the more traditional versions can be a little intimidating for those just starting out, and particularly can have a waste of ingredient.
Generally, the classic version uses yolk and starch as thickeners. Some just wheat flour, some cornstarch and some others both.
My choice usually is flour and starch, and of course the egg yolks. But always I ended up with so many egg whites. As much as it hurts me: I’ve had to throw whites away because I don’t have more space or what to do with them.
Pastry Cream: Easy and Simples
My recipe solves two problems: it is simpler to do than the traditional one and there is no egg waste!
Yes, it uses the whole egg: yolk and egg white. That is, no egg whites left at the end!
And for simplicity? Well, in the classic, you usually have to temper the egg yolks mixture with a little hot milk, go back to the pan and finish the cooking.
Mine: everything go in the pan once. Much simpler, I think at least.
Pastry Cream: Flavoring
The tradicional flavor is vanilla. Again, traditionally with vanilla bean. But it’s an expensive ingredient and access is not that easy.
I used vanilla bean because it would use in another preparation. But you can use vanilla extract or even vanilla essence.
Will they be the same? No. But very similar and depending on where to use, few people will notice the difference. It hurts to say, but it’s true.
Another difference: firmer than normal, once it cools you can pipe with a pastry bag and it stays stable. And the coloring won’t be too yellow because of the whites either.
But it is worth remembering that the color of the yolk is not indicative of quality because it can be changed by adding coloring in the chicken feed. If you have annatto, it is already yellowish and has no significant nutritional impact, it is purely aesthetic.
