This is a classic French pastry cream that combines pastry cream, whipped cream and gelatin. The gelatin adds more structure to the cream and is great as a filling in many layered cake and pastry recipes. This is my go-to for most recipes that call for regular pastry cream.
INGREDIENTS:
2 cups whole milk
2 tsp. vanilla paste or extract
4 egg yolks
1/4 cup superfine white granulated sugar
1/4 cup cornstarch
1 1/2 tsp. gelatin powder + 2 tbsp. ice cold water
3/4 cup heavy cream, cold
1. In a heat-proof bowl, whisk together the egg yolks and sugar until well-combined; add the cornstarch and whisk until smooth; set aside.
2. In a small bowl, combine the gelatin powder with 2 tbsp. cold water so that it becomes a thick paste (called "blooming"); set aside.
3. In a medium saucepan, add the milk and vanilla paste and whisk to combine. Heat the mixture over medium low heat until it just starts to simmer.
4. Remove the hot milk mixture from the heat and slowly pour or ladle into the egg mixture, whisking rapidly and constantly to prevent the eggs from becoming scrambled; whisk until smooth.
5. Pour the milk-egg mixture back into the saucepan. Turn heat to low and whisk the mixture continuously until it starts to thicken, about 3-4 minutes. When the mixture comes to a boil, continue whisking vigorously for about 30 seconds, then remove the pan from the heat.
6. Add the bloomed gelatin to the hot custard mixture and whisk until dissolved. Pour the mixture into a shallow baking pan or casserole dish, even out with a spatula, then place a sheet of plastic wrap over the top of the pastry cream, patting down to make sure there are no air bubbles or gaps (the plastic wrap ensures that a film won't form on the surface of the pastry cream).
7. Place in the custard in the refrigerator for 1 hour, up to 1.5 hours (not more, or else the gelatin in the mixture will make it too firm).
8. In the meantime, place the cold heavy cream into a medium bowl and whip over medium-high speed until you just get stiff peaks (do not overbeat).
9. Place the refrigerated custard into a large bowl and whisk to loosen up the mixture. Gently fold in the whipped cream in 3 to 4 batches until combined.
10. The pastry cream can be used immediately or stored in the frig with plastic wrap over the top of the cream for 2-3 days until ready to use.
Whisk together sugar and egg yolks.
Whisk in cornstarch.
Combine well and set aside.
Bloom the gelatin powder in ice water.
Heat milk and vanilla bean paste over medium low to a bare simmer.
Slowly pour or label the hot milk mixture into the egg mixture, whisking constantly.
Whisk the milk and egg mixture well.
Pour back into the sauce pan and heat over medium low heat, whisking constantly until the mixture starts to thicken. When the mixture comes to a boil, whisk vigorously for 30 seconds, then remove the pan from the heat.
Add the bloomed gelatin paste to the hot custard.
Whisk until the gelatin has dissolved.
Pur
Pour the custard into a shallow casserole or baking dish. Cover the top with plastic wrap, pressing down to remove any air bubbles. Refrigerate for 1 to 1.5 hours max.
In the meantime, beat the cold heavy cream until stiff peaks just form (don't over beat).
Place the refrigerated custard into a large bowl, and whisk to loosen the mixture.
Fold in the whipped cream in 3-4 batches, until combined.
If not using right away, place plastic wrap over the surface of the pastry cream and refrigerate up to 2-3 days before using.
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