Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 1 1/2 lbs.
Preparation time: 20 minutes
Tips: See "Quick Bavarian Cream" variation.
Pastry Cream & Quick Bavarian Cream
Custard Filling for Cakes & Pastries
Ingredients
Preparation
2 cups milk
1/2 teaspoon vanilla extract or 1/2 vanilla bean, split
4 tablespoons cornstarch, see note (3)
1/2 cup sugar (4 oz)
2 eggs
1/4 teaspoon salt
VARIATION: "Quick Bavarian Cream"
3/4 cup heavy cream
1/4 teaspoon vanilla extract
1. Place the milk and the vanilla bean (if used) in a heavy-bottomed saucepan. Bring to boil.
2. Keeping a eye on the milk, mix the cornstarch, sugar, and salt in a bowl using a whisk. Gradually add the eggs, and mix until smooth.
3. Slowly add about one-third of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.
4. Place over medium heat and cook, stirring constantly, until the mixtures comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla bean (if any), rinse and save for another use, or add the vanilla extract, if used.
5. Pour custard into a bowl and cover with a piece of plastic, right in contact with the surface. When cooled, store in the refrigerator.
VARIATION: "Quick Bavarian Cream"
1. Prepare Pastry Cream, chill thoroughly before proceeding or you will risk breaking the cream
2. Whip the heavy cream and vanilla to stiff peaks.
3. Fold the whipped cream into the Pastry Cream.
Mixture is then flavor with chocolate, nuts, fruit puree or liqueur and is poured into molds such as Charlottes (mold lined with Lady finger, sponge cake or meringue products) or used as a filling for cakes and pastries.
NOTE: 1) If made and store properly, Pastry Cream will keep fresh for up to four days. However, when it is that old it should only be used for pastries in which it will be baked.
2) Pastry Cream has many applications: filling for Eclairs, Napoleons, Danish and cakes. In a emergency it can be thinned with milk and used as a sauce. It is also a base for souffles.
3) For use in Napoleons (3 layers version) add 1 tsp. of cornstarch per recipe to make cream firmer. The Firmer Pastry Cream will make it easier to slice and handle the assembled Napoleons.
Makes about 1.5 lbs.
