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Look no further outside what you can find inside. If you are a lover of pastry, today we give you two infallible options of pastry cream.
In Entre Ríos there is no bakery where it is not seen. Yellow, delicate, giving the special touch to our breakfasts, snacks or desserts . The pastry cream is an unconditional companion that enriches the richest of breads.That's why we bring you his classic recipe and the one we love so much. But we wanted to make it special and it comes with an addition you didn't know you needed, but you're going to want from now on. A chocolate flavored one. Yeah, you read well. In addition, it is a very simple preparation to make and with ingredients that are sure to have inside your fridge. So let's start because hunger is knocking on the door.
Let's start by heating the milk with half the sugar in a pot. In parallel, with a hand whisk we beat the yolks, egg and vanilla extract with the rest of the sugar. If we want, we can add another aroma such as lemon and/or cinnamon. Then we sift cornstarch directly on eggs, sugar and vanilla. Next, we mix well until a homogeneous and very soft mass is left.
Once the milk is about to boil, we incorporate the above mixture in the form of a thread. We do it with a hand whisk while stirring to acquire a pastry cream without lumps. Afterwards, we cook the prepared over medium-low heat while continuing to stir until the consistency is thick. When it starts to boil, we hold the boil for about 2 minutes to make sure that the starch is cooked. The last point is reimportant, because otherwise we could notice the taste of cornstarch.
To check that the pastry cream is ready, we start by removing the whisk from the mixture. If the falling preparation leaves a mark and does not sink into the rest, it means that we are already there. There, we add the butter at room temperature and stir until it integrates. This will make the texture more creamy. Finally, remove from heat and allow to cool completely before use.
In a saucepan we dissolve chocolate in milk over medium heat. Then we remove and let the temperature lower a little so that later we do not cook the yolks. Separately, in a bowl we beat yolks, sugar and cornstarch. Then, add the obtained to the saucepan with the milk.
We continue to cook over medium heat until it boils without stopping mixing. When we see that the pastry cream gets thick, there we remove. Let it cool in a plastic plate or container before use. Finally, to prevent a dry layer from forming on the surface we can sprinkle it with sugar or cover it with a kitchen film.
Publication Date: 19/10/2020
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