Fill a variety of pastries and desserts with this delicious and creamy pastry cream.
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I intend to make a millefeuille for a desert do you think this pastry cream works with the millefeuille ?? any ideas of whether should I pipe it on top of the puff pastry before or after chilling?
Also does anybody here have a recipe for the frosting on top ?
This pastry cream will work fine for millefeuille. The pastry cream must be chilled before placing it on the pastry; if piped on warm or hot, the pastry will become soggy. Chill it and then whisk it until smooth before piping.
You can make the dessert a bit a head of time, so it chills properly, but keep in mind, the longer it is stored in the refrigerator, the softer the pastry will get. For the best results, I would assemble it and eat it within the same day.
In terms of the icing, you can try following this procedure for how to make fondant. Hope this helps!
It looks a lot like the first part could be easily done in mixer, it wouldn't make a difference, right? Also, could this be done over a double boiler? I'd hate to have my attention broken for one second and find it scorched. Or would it just take to long? Oh, and what kinds of things do you fill with this?
I suppose you could use a mixer or a stand mixer with a wire whisk attachment to do the first part. Some cooks make custards over a double boiler but they will take longer. I haven't tried this method myself with pastry cream. If you keep the heat low enough and you tend to it, you won't have any problems and it will be a lot faster. I say experiment to find which method you prefer.
As for what to fill - tarts, any type of puff pastry, cakes, profiteroles...the list is endless.
You can use equal amounts of flour instead of cornstarch to make pastry cream. Some say that cornstarch give it a nicer mouth feel and shine but if you add a touch of butter at the end you will likely not even notice a difference. Hope that helps. Cheers!
You could make this non-dairy indeed. As for which non-diary milk to use, it's really up to you. Depending on what you are making, you may want to use a more neutral tasting non-diary milk. Perhaps try using something like almond milk or rice milk. You could even use a coconut milk for a non-diary alternative.
Of course using a non-dairy milk will not make this a vegan pastry cream due to the eggs. Cheers!