Perfect pastry cream Metric U.S. (lbs) % 1480.00 3.26 100.00% Metric U.S. (lbs) % 80.00 0.18 5.41% 80.00 0.18 5.41% 200.00 0.44 13.

51% 200.00 0.44 13.51% 920.00 2.03 62.16%

Yield: Ingredient Cornstarch Milk 1 (room temp) Egg yolks (room temp) Sugar Milk 2

Procedure: 1. Mix the cornstarch with the first milk to form a paste, 2. Add the egg yolks and mix until smooth. 3. Pass through a fine mesh sieve. Make sure that the bowl they are in is big enough to hold all of the ingredients. Heat up over a water bath to at least 75°F while stirring with a whisk. Keep at that temperature; do not allow it to cool down. 4. Boil the sugar with the second amount of milk. This is the most crucial step, make sure you have a pot that is tall enough so that when the milk comes to a rolling boil it won’t spill over. The rolling boil is needed so that the milk reaches a high enough temperature that when it is poured over the milk/cornstarch/yolk mixture, the yolk and the cornstarch proteins will coagulate 5. In one motion, pour the milk into the milk/cornstarch/yolk mixture; ideally this is done with two people, where one pours the boiled milk and the other whisks as quickly as possible. 6. Cover the pastry cream with plastic wrap and cool off over an ice bath. 7. Store in an airtight container (cover the cream with plastic wrap) in refrigeration. Discard after 4 days.

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