Having made some swiss meringue buttercream, I have a few yolks to use up and gone are the days I waste ingredients. I have learnt to reduce wastage by using the extra ingredients, though that means having to plan a bit more, but that’s ok. One of the best way to use up yolks is to make some pastry cream which can be used to fill choux pastry or as filling for cakes or tarts. Here’s the recipe.
- 180ml whipping cream
- 125g raspberry purée
- 125ml milk
- 50g caster sugar
- 50g egg yolk
- 30g corn flour
- 18g butter
- 1tsp vanilla bean paste
- Whisk the yolks and sugar till light and fluffy.
- Add the corn flour and whisk to combine.
- In a pot, bring the raspberry purée, milk and vanilla bean paste to a boil over medium heat, stirring periodically.
- Pour the raspberry mixture over the yolk mixture gradually, whisking as you pour to prevent cooking the yolks.
- Pour the mixture back into a pot and heat over low heat, whisking continuously. This will thicken and the cream is ready when you see one or two large bubbles. This will take 2 to 3 minutes. Remove from heat.
- Whisk in the butter till combined.
- Transfer the pastry cream onto a tray lined with cling wrap, making sure the cling wrap touches the surface of the pastry cream. Cool in the fridge before use. (I will stop at this step if I am not ready to use the cream yet and do steps 8 to 12 on day of use.)
- Whisk the whipping cream till soft peaks.
- Transfer cooled pastry cream to a mixing bowl and whisk to smoothen the cream.
- Fold in a third of the whipped cream into the pastry cream.
- Fold in the rest of the whipped cream in two additions.
- Chill in fridge till ready to use.
I’m planning to use this to do a raspberry tart, till then.