Egg-Yolk Pastry Cream for Cakes
This cream is so good it melts in your mouth — finger-licking delicious! Pastry cream (crème pâtissière) shows up in all kinds of sweet recipes, from cream puffs to cakes of every description. At first mine didn't come out quite like the ones I'd seen in photos online or on TV. But with practice it got better and better, and now it's exactly the way it should be! Let me show you how to make a delicious pastry cream for your cakes.
Cooking method
-
Step 1:
Ingredients
-
Step 2:
To start, pour the milk into a saucepan and bring it to a boil. Meanwhile, separate the egg yolks from the whites and beat the yolks with the sugar.
-
Step 3:
Now add the vanilla sugar and flour to the yolk mixture.
-
Step 4:
Then pour the hot milk into the egg yolks, whisking everything together well.
-
Step 5:
Set the mixture over medium heat and cook until thickened.
-
Step 6:
Leave the cream to cool. Once it has, transfer it to a piping bag or pastry sleeve and fill your pastries or decorate your cake. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
