Page 67 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Pastry Cream

’ . At
Gesine Confectionary, I made ten-pound batches daily that I then
flavored and lightened to create fillings for everything from cream
puffs and éclairs to napoleons to cakes. The stuff is so damn
delicious, it’s tough to stop yourself from taking a spoon to it and
finishing it off straight away . . . which is an option, of course. This
recipe can be doubled or tripled without fear (you can also halve it,

but I can’t imagine you’d want less).

Makes approximately 2½ cups (600 ml)

heavy 1 cup 240 ml
cream
whole milk 1 cup 240 ml

sugar ½ cup 100 g

cornstarch ¼ cup 32 g
egg yolks 6

salt ½ teaspoon 3 g

1
. In a heavy-bottomed saucepan, bring the cream and milk to a
simmer over medium heat. At the same time, in the bowl of an

electric mixer fitted with the whisk attachment, whisk together the
sugar, cornstarch, egg yolks, and salt until smooth and well
combined.

2
. With the mixer still running on low, to prevent splashing, carefully
pour the hot milk/cream mixture down the side of the mixing bowl
and into the sugar/egg yolk mixture. Raise the speed to high and
beat until the ingredients are well blended.

3
. Transfer the mixture back into the saucepan, scraping the sides of
the bowl to make sure you get all the stray bits of cornstarch and

sugar. Whisk the custard over medium heat until it thickens to the
consistency of mayonnaise.