Pastry Cream - Custards

• 1 cup Whole milk, 3.5% fat, (2cups) or Half and half, Whipping creme

• 60 g Granulated sugar divided. 1/4 cup. and 1/6 cup

• 2 Egg yolks (60 g )

• 25 g Cornstarch

• 1/2 tsp (5 g) Vanilla bean scraped or 5 g Vanilla paste or extract

1. Heat the milk, half the sugar, the butter and vanilla in the saucepan u til simmering.

2. Whisk egg yolks with the remaining sugar (whisk immediately to avoid lumps). Add the cornstarch and whisk until smooth , no lumps.

3. Once the milk comes to a simmer, temper 1/3 of the warm milk into the egg mixture while whisking and then add the rest of the milk constantly whisking.

4. Strain the mixture back into the saucepan turn to cook for 2-3 min. to thicken (up to 183ºF)

5. Cool down and refrigerate for 4 hrs or more covered with plastic wrap.

Creme Patisserie = Pastry Creme

A thicker custard. Thickened using starch and eggs/egg yolks and can be piped. It’s mostly used to fill pastries and other desserts. Pastry cream is heated to a boil, temperature should be between 70 °C (156 °F) and 83 °C (180 °F); the higher the temperature, the thicker the resulting cream, as long as the yolks are fully incorporated into the mixture.so that it thickens well. Because of the starch, the eggs don’t curdle readily.

Flavoring: Usually vanilla. can also add liquor (Grand marnier), Kaluha, Cocoa, Rum)

Creme Anglaise

A pouring custard. A runny version of pastry cream. It is not typically thickened with a starch (although some use a little cornstarch to avoid scrambling), and usually only uses eggs/egg yolks. It’s like a thick sauce that can be poured over desserts. This custard isn’t heated to a boil to avoid the eggs from curdling. (See simple 1,2,3 recipe below)

Creme Chantilly

Lightly whipped cream sweetened with sugar and (usually) flavored with vanilla.

Creme Legere

Pastry cream (creme patisserie) with sweetened and flavored whipped cream (chantilly) added.

1 part pastry cream to 1 part sweetened whipped cream. It has the same flavor as pastry cream, but a much lighter, fluffier texture. fold the two together gently with a rubber spatula Most people call this creme diplomat as well.

Creme Diplomat

Creme patissiere mixed with chantilly, gelatine and any extra flavorings (optional). It’s basically creme legere made with stabilized whipped cream.

Creme Bavarois

A dessert on its own. It’s like panna cotta, but made with creme patissiere. It’s creme patissiere mixed with chantilly, but with extra gelatine (so that it sets like a pudding) and extra flavorings.

Mousseline cream - 2 parts pastry cream to 1 part softened butter. It is also known as German Buttercream and has a silky texture. It can be used as a filling or as a frosting. be sure to use very soft butter so that it can easily be mixed to smooth consistency.

Simple creme anglaise:

• 1 cup wipping cream

• 2 egg yolks

• 1/3 cup sugar

• vanila and flavoring (cognac, orange extract)

Pour all into saucepan and keep stirring with a spatula (clearing the bottom) until it is thick to cover a spoon with a line. (up to 182ºF),. Strain and cool, refrigerate).