4 Irresistible Filling Cream Recipes
1. Pastry Cream
Ingredients:
500 ml milk
4 egg yolks
100 g sugar
40 g cornstarch
1 tsp vanilla extract
Instructions:
Heat the milk with vanilla extract in a pot until almost boiling.
In a separate bowl, whisk the egg yolks with sugar and cornstarch until smooth.
Slowly pour a bit of the hot milk into the egg mixture to temper, whisking constantly.
Pour the tempered egg mixture back into the pot with the rest of the milk.
Cook over medium heat, stirring continuously, until it thickens.
Transfer to a bowl and cover with plastic wrap directly on the surface. Cool completely.
2. Swiss Meringue
Ingredients:
4 egg whites
200 g sugar
Instructions:
Combine egg whites and sugar in a bowl over a double boiler.
Whisk constantly until sugar dissolves and the mixture is warm to the touch.
Remove from heat and beat with an electric mixer until glossy and stiff peaks form.
Use immediately.
3. Chocolate Pastry Cream
Ingredients:
500 ml milk
4 egg yolks
100 g sugar
40 g cornstarch
100 g dark chocolate (chopped)
1 tsp vanilla extract
Instructions:
Prepare pastry cream following the steps above.
Once thickened and still warm, add the chopped chocolate and stir until melted and smooth.
Cover with plastic wrap and cool before using.
4. Chantilly Cream
Ingredients:
250 ml heavy cream (min. 35% fat, chilled)
2–3 tbsp powdered sugar
1 tsp vanilla extract (optional)
Instructions:
Beat the cold heavy cream with powdered sugar (and vanilla extract, if using) until stiff peaks form.
Keep chilled and use cold.
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