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

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Instructions:

1. Heat the milk with vanilla extract in a pot until almost boiling.

2. In a separate bowl, whisk the egg yolks with sugar and cornstarch until smooth.

3. Slowly pour a bit of the hot milk into the egg mixture to temper, whisking constantly.

4. Pour the tempered egg mixture back into the pot with the rest of the milk.

5. Cook over medium heat, stirring continuously, until it thickens.

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6. 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:

1. Combine egg whites and sugar in a bowl over a double boiler.

2. Whisk constantly until sugar dissolves and the mixture is warm to the touch.

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3. Remove from heat and beat with an electric mixer until glossy and stiff peaks form.

4. Use immediately.

 3. Chocolate Pastry Cream

Ingredients:

• 500 ml milk

• 4 egg yolks

• 100 g sugar

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• 40 g cornstarch

• 100 g dark chocolate (chopped)

• 1 tsp vanilla extract

Instructions:

1. Prepare pastry cream following the steps above.

2. Once thickened and still warm, add the chopped chocolate and stir until melted and smooth.

3. 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)

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Instructions:

1. Beat the cold heavy cream with powdered sugar (and vanilla extract, if using) until stiff peaks form.

2. Keep chilled and use cold.

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