Vanilla Pastry Cream

Free

Difficulty: Low
Time: 15 min (plus resting time about 3h)
Quantity: 350 g
Type: Creams, Mousses and Ganaches
Dietary requirements: Nut-free Gluten-free Vegan

Ingredients

100 g plant-based milk

150 g vegetable whipping cream

1/2 vanilla bean

50 g granulated sugar

30 g corn starch

10 g rice starch

3 g lecithin

Pinch of turmeric

30 g margarine block

Pastry cream is a pillar of pastry making, one of the basic preparations. Traditional pastry cream is made with milk, sugar, egg yolks, starches and flavoring. In this recipe part of the milk is replaced with cream to make it more velvety and creamy. A mix of corn starch and rice starch provides both structure and creaminess. A pinch of turmeric gives a light yellow color since egg yolks are not used. A small percentage of margarine adds structure and fat to the cream, and finally lecithin acts as an emulsifier in place of the yolk.

Method

In a bowl weigh granulated sugar, corn starch, rice starch, lecithin and turmeric powder and mix with a whisk. Split the vanilla bean, extract the seeds and add them to the plant-based milk and cream. Then pour the milk and cream with the vanilla little by little over the powders, always mixing with a whisk.

Blend with an immersion blender to fully dissolve the lecithin which may have formed lumps. Transfer the mixture into a saucepan and cook the pastry cream over low heat. During cooking stir continuously with a whisk and bring to a temperature of about 85°C, you will immediately notice a change in texture and the cream will begin to thicken. Remove the saucepan from the heat and let the cream cool to about 60°C, then add the cold margarine cut into cubes and mix or blend with an immersion blender.

Transfer the pastry cream into a container and cover with plastic wrap touching the surface so that no skin forms, and rest in the refrigerator for at least 2-3 hours. When the pastry cream has completely cooled it will have become thicker and more structured and will be ready to use. Store it in the covered container or transfer it to a piping bag, in the fridge.

Storage

Store in a piping bag or in a container in the refrigerator for up to 3 days.

Tips

You can flavor the cream as you wish: citrus zest, cinnamon, etc. Try this recipe in the fruit tartlets. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products