A blade shines in the darkest of the nights
I have always wondered how to make this delicious French pastry cream that I've seen in a lot of French pastries. Well, I got lucky the other day and got hands-on teaching from my mom-in-law. I have to admit, it is a lot easier than I thought and it reminds me a bit of how we make caramel custard.
So, guess what dessert we made with this pastry cream
Preparation time: 15 minutes
Crème Pâtissière au Chocolat (Chocolate Pastry Cream)
Stir in 150 g chopped chocolates into crème pâtissière while it is still hot, making sure that it is well blended in.
Crème Pâtissière au Café (Coffee Pastry Cream)
Add in few drops of coffee extract or 2 tbsp instant coffee.
It is said that using plain flour to make crème pâtissière gives a thinner consistency. So to have a thicker consistency, some use cornflour instead of plain flour while others use a mix of cornflour and plain flour to make this. I say, try all 3 methods out to see which consistency pleases you most.
And also, some added a bit of melted butter or sprinkle some powdered sugar on top of the crème pâtissière to prevent a skin from forming when it cooled down.