![]() ![]() of your favorite chocolate (whisk into the hot milk before tempering) Lemon or orange zest (heat with the milk and sugar), 1-2 teaspoons instant coffee powder (heat together with the milk and sugar). ![]() Flavor the pastry cream: You can add lots of flavorings to your creme patisserie.To make a light pastry cream, fold in 1/2 cup soft whipped cream (made by whisking heavy cream in your electric mixer with a bit of sugar until soft peaks form).Add a bit at a time, and whisk until well blended (recommended). To make a creamier pastry cream, add a few pieces of room temperature butter while the custard is warm.Tip: For extra rich and creamy creme patisserie, add 2 tablespoons of unsalted butter to the mixture while it’s still warm. Store the pastry cream in an airtight container in the refrigerator. Once cooled, press a piece of plastic wrap directly onto the top of the custard to prevent a skin from forming. Place your bowl of pastry cream inside the larger bowl, allowing it to cool quickly so it stops the cooking process and doesn’t create any more curdled egg. Fill a large bowl with a bit of cold water and ice cubes. This will ensure your custard is super creamy and free of any lumps. I highly recommend straining the thickened custard using a fine-mesh strainer to remove any curdled egg yolk. Once thick and boiling, keep whisking for about 30 seconds more before removing from the heat. From this point on, don’t stop whisking or the mixture will curdle. Pour the mixture back into the saucepan and heat again gently on low-medium heat. Slowly pour the hot milk into the egg mixture in a steady stream, whisking the egg mixture constantly. Temper the milk with the egg yolk-mixture.In a medium-sized saucepan, heat the milk and vanilla together until it is steaming and very hot. In a medium sized bowl, whisk together the egg yolks, sugar, flour and cornstarch. Combine egg yolks, sugar, and cornstarch.Dust the blueberry tartlets with icing sugar and serve when ready. ![]() Arrange the blueberries (making sure they are thoroughly defrosted) in half of the cases and raspberries in the other half. Once cold, pipe into the base of the pastry case. Cook for a further 2 minutes before removing from the heat and transferring to a piping bag with a straight nozzle. Return the mixture to the saucepan and whisk gently over a medium-low heat until it comes to the boil and thickens. Pour the milk onto the egg yolk mixture whisking simultaneously until fully incorporated. Combine the vanilla pod and the milk in a sauce pan and bring to the boil.Meanwhile, prepare the pastry cream by whisking the 4 egg yolks with the sugar until pale and thick. Brush the tartlets with the egg wash and return to the oven for 4-5 minutes. Beat the egg with a little water to create an egg wash.Remove from the oven and discard the baking beans and the nonstick baking paper. Line with baking beans and bake the tartlets for 8-10 minutes until the edges start to colour. Cut small rounds of nonstick baking paper that will fill the tart tins.Prick the bases and chill for 15 minutes. Roll out the pastry on a lightly floured surface into a 1cm thick rounds that will fill 6cm diameter fluted tart tins. ![]()
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