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Pastry Cream Guide

The document is a guide on making various cake fillings, specifically focusing on pastry cream and its variations. It includes a list of necessary equipment and detailed instructions for preparing mousseline and diplomat cream. The guide emphasizes the importance of flavoring and proper techniques for achieving the desired consistency and taste.

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bbakerr1230
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76 views1 page

Pastry Cream Guide

The document is a guide on making various cake fillings, specifically focusing on pastry cream and its variations. It includes a list of necessary equipment and detailed instructions for preparing mousseline and diplomat cream. The guide emphasizes the importance of flavoring and proper techniques for achieving the desired consistency and taste.

Uploaded by

bbakerr1230
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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with Amy Kimmel

The Complete Guide to Cake Fillings


Pastry Cream Guide

Equipment Needed: electric mixer with whisk attachment, mesh sieve,


rubber spatula, digital scale, saucepan, whisk, measuring cups, measuring
spoons, plastic wrap, and bowls.

Mousseline

Pastry Cream ● 1 Cup unsalted butter,


Variations
room temperature
● 3 Cups (672 g) whole milk ● 2 Cups pastry cream,
● ¾ Cups (150 g) granulated sugar
● Add liquor into the
milk to cook off the room temperature
● 2 teaspoons vanilla extract (or
other flavoring) alcohol.
● 2 large (100 g) eggs
● For herbs, nuts, and 1) Whisk the butter and
● 8 large (144 g) egg yolks whole spices, add pastry cream together in
● ¼ Cup + 2 Tablespoons (42 g) them to the milk to a stand mixer until
cornstarch cook and set it aside smooth and airy.
● ¾ stick (85 g) unsalted butter to steep for 10-30
1) Bring milk, ½ cup of granulated minutes depending
sugar, and flavoring to a boil. on how intense you
Diplomat Cream
2) Remove from heat and set aside. want the flavor to be.
Whisk together remaining Run it through a ● ¾ Cup heavy whipping
sugar, eggs, and yolks until sieve to remove the
cream
combined. pieces. ● 1 Cup chilled pastry cream
3) Whisk cornstarch into egg
● For chocolate,
mixture and temper into hot combine hot pastry
1) Whip the heavy cream until
milk. cream with desired
ribbons form when the
4) Return to medium-high heat flavor and amount of
whisk is lifted out of the
and cook until thick, whisking chocolate, whisking
cream.
constantly. until melted.
2) Add the pastry cream ½
5) Pass through a sieve and whisk
● For other flavorings,
Cup at a time and whisk
in butter until fully combined whisk into the pastry
until combined after each
and butter is melted. cream before chilling.
addition.
6) Wrap with plastic directly
touching the surface and chill
for 8 hours or overnight.

1 CakEngage

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