| Combine milk with approximately 1/2 the sugar.
Heat stirring frequently until boiling. |
| Blend together the remaining sugar and cornstarch
before adding the egg. Use a wire whip to beat smooth. |
| While stirring egg/starch mixture slowly add about
1/4 of the boiling milk |
| Return the warmed egg/starch mixture back into the
boiling milk. Stir constantly until it thickens. |
| Place in a suitable container and cover the surface
of the pastry cream with plastic wrap. Press the plastic wrap tightly
onto the surface of the cooked pastry cream. |
| When cold. Remove wrap, add flavoring as desired,
and beat until very smooth and creamy. |
Vanilla - add Vanilla extract
Chocolate - add melted Ganache
Kirsch - add Kirsch brandy
Praline - add Praline paste
Lemon, Mint or Coffee - add extracts
|
Album
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