Page 68 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

4
. Transfer the pastry cream to a large bowl and cover it with plastic
wrap. Place the wrap directly on the surface of the pastry cream so

skin won’t form. Refrigerate the pastry cream until cool, about 2
hours. Pastry cream thickens considerably as it cools. This is
normal! Before using it, stir it vigorously to make it spreadable and
smooth again.

OPTIONS!
Option 1 Salted Caramel Pastry Cream
Place the sugar in a heavy saucepan with ¼ cup (60 ml) water and
a drop of lemon juice and cook over medium-low heat, stirring
constantly. When the sugar has completely melted, increase the
heat to medium-high and cook until it's a medium amber.
Immediately add the cream and milk and cook, stirring, until the

mixture is completely combined. Whisk together the egg yolks,
cornstarch, and 1 teaspoon (5 g) sea salt (increasing the salt
content) and proceed with step 2.

Option 2 Fruit or Espresso Pastry Cream
Add ¼ cup (60 ml) fruit puree or 1 tablespoon (3 g) instant
espresso powder when you combine the milk and cream.

Option 3 Green Tea Pastry Cream
Stir 1 tablespoon (3 g) matcha (green tea powder) into the pastry
cream just before you refrigerate it.

Option 4 Coconut Pastry Cream
Replace the whole milk with coconut milk.
Option 5 Banana Pastry Cream

Just as the pastry cream begins to thicken, add ¼ cup (60 ml)
banana syrup (I like Monin or Fabbri brands).

Option 6 Chocolate Pastry Cream
Stir ½ to 1 cup (120 ml to 240 ml) of softened chocolate ganache
(page 37) into pastry cream prior to refrigeration.

Option 7 Pumpkin Pastry Cream
Stir in 1 cup (240 ml) pumpkin puree, 1 teaspoon (3 g) cinnamon,
¼ teaspoon (1 g) nutmeg, ¼ teaspoon (1 g) ground ginger, and ¼