Equipment and Eclair Recipes:
[ Ссылка ]

A few months ago, one of my readers asked for a video of pastry cream that is tasty, light, and sturdy enough to pipe. Here it is. This recipe is adapted from Rose Levy Beranbaum's The Pie and Pastry Bible.

Pastry Cream
2 large eggs (100 grams weighed without the shell)
4 Tbsp corn starch (32 grams)
242 g whole milk (1 cup)
242 g cream (1 cup)
1/2 cup sugar (100 grams)
1/2 Vanilla bean, split lengthwise (or 1 and 1/2 tsp vanilla extract added in the end)
Pinch of salt
3 Tbsp unsalted butter (42 grams), cut into 3 pieces

Diplomat Cream
1 recipe chilled pastry cream and 1 (or up to 2, which is my preference) recipe stabilized whipped cream ([ Ссылка ]). The procedure is in the above video.

свернуть