Chocolate and Vanilla Creme Patisserie
Here's my recipe for super easy, gluten free chocolate and vanilla creme patisserie.
I use this recipe in my delicious Gluten Free Fried Doughnut recipes, which I would suggest taking a peak out. I also have a visual explanation for pastry cream in my fried doughnuts video which I will link below.
Pastry cream is probably a lot easier than you think. I know tempering eggs, and making custards can seem a little intimidating but once you know how you won't be able to stop!
Making pastry cream involves thickening egg yolks, milk, cornflour, a touch of sugar and vanilla essence, and all you need to do this is a saucepan, a bowl, and a whisk. This recipes goes extremely well with my doughnut recipe - not just because of the taste but because you need 2 egg whites for the doughnuts, and 2 egg yolks for the pastry cream. You can find the recipe for the doughnuts and the pastry cream below.
We are able to make two different flavours of pastry cream with one mixture. All that you need to do is mix in the chopped chocolate right at the end of the process to make the chocolate version of creme patisserie!
Let's briefly talk about what could go wrong in this recipe. The only thing you really want to avoid is scrambling the eggs. This happens when the eggs heat up too quickly due to adding the milk, but this is easily avoidable. All you need to do is continuously and quickly whisk the egg mixture when the milk is added, this won't give the egg a chance to cook and instead it combine with the milk. Unfortunately, if you do scramble the eggs there is no way to fix this and you will need to start again. Aside from that, you might end up with a lumpy mixture, not due to the eggs but perhaps the milk solidifying on the bottom and being whisked into the mixture. This is no big deal, if you are finding your mixture a bit lumpy, you can push it through a sieve and it will still taste delicious. The other problem you might run into is the pastry cream burning on the bottom, while this is not ideal you can rescue it. If you notice the bottom is burnt stop mixing and remove it from the heat. You don't want to mix the burnt parts through the pastry cream. Instead scoop out the unburnt mixture and this will still be useable.
I N G R E D I E N T S
250ml of Milk
1/2 tsp of vanilla paste or essence.
2 egg yolks
1 Tbsp of sugar
2 Tbsp of cornstarch
40 grams of chopped chocolate (if you are making chocolate pastry cream)
M E T H O D
In a saucepan over a medium heat, gently mix the milk and vanilla essence until it comes to a boil.
While the milk is heating up, in a bowl whisk together the yolks, sugar, and cornstarch until you have a runny paste.
When the milk has come to a gentle boil remove it from the heat and while vigorously whisking, slowly pour half the milk into the egg mixture - DON'T STOP WHISKING!!
Once half the milk has combined with the eggs, pour the egg mixture back into the saucepan with the rest of the milk.
Continue whisking while you bring the saucepan to a medium temperature. The mixture will quickly turn into a thicker consistency.
Remove it from the heat, if you are making chocolate pastry cream, now's the time to mix in the chopped chocolate until it's all combined. If you are making vanilla pastry cream, continue onto the next step.
Move the pastry cream into another bowl and give it a couple of minutes to cool.
Cover the bowl with gladwrap/clingflim and press it onto the pastry cream - this will stop it from forming a skin.
Pop the pastry cream in the fridge for 1 hour and then use however you'd like!