Original subtitles

Today in "Katastrofa La Cocina" ,

"Pastry Cream".

We will prepare a very easy and fast Pastry cream.

Vanilla or Chocolate.

You will see that you will get a firm and creamy consistency.

Perfect to fill your cakes or desserts.

Actually I already have in the channel... A channel... I mean...

A recipe of Profiterol or Cream Puffs...

In which I use the Pastry cream as a base for Mousseline Cream.

But if you didn't see yet, I leave the link here...

Here.

Better, let's see the recipe...

Stay with me.

We will start by adding into a bowl...

500 ml of Milk.

If you will use 1/2 Vanilla bean...

then, with a sharp knife, open the vanilla by half.

As is shown on video.

Add to the milk 1/2 Cinnamon Stick.

And the 1/2 Vanilla bean.

You can also use Vanilla bean paste or vanilla essence.

Put to heat at medium-low temperature.

And, just when start boiling, remove from stove.

Let to rest for 5 to 10 minutes to temper the milk.

Meanwhile, whisk well 2 Eggs.

With 125 gr of Sugar.

I am using 2 whole Eggs, but if you want your cream to be more yellow...

Then, you can use 3 Egg yolks.

Do not forget that you can also find the ingredients in the description box.

Continuing with the recipe...

We will add and sift 50 gr of Cornstarch.

Whisk well, until remove all lumps.

When there is no lumps in the mixture,

pour the half of tempered milk.

Milk is still a bit hot...

That is the reason we will add little by little without stop whisking...

To prevent curdling.

Remove the Cinnamon stick and the Vanilla bean from the remaining milk.

Pour the Egg, sugar and milk mixture...

Do not stop whisking.

Scrape out the seeds from Vanilla bean.

And add to the mixture.

Turn on the stove and put in low temperature.

Since now, do not stop whisking to not get any lumps.

Doing this procedure at low temperature will take bit more time...

But you will prevent to appear lumps.

If you are doing this procedure and you are still getting bit lumps...

Remove the cream from stove and continue whisking.

But, if you still see some small lumps you can pass the cream through strainer.

Here your Vanilla Pastry cream is ready.

If you want to give a different flavor, you can add at this moment the chocolate.

Here I am using 150 gr of Semisweet Chocolate, also sometimes I use nutella.

When we incorporate all chocolate, add 30 gr of Butter.

Pour into a bowl.

Cover with plastic wrap and seal well.

Press with your hands so the plastic wrap touch directly the surface of cream.

With this you will prevent crust to form.

Let to rest at room temperature.

When the cream is at room temperature, refrigerate for 3 hours minimum.

And now, you have your Chocolate pastry cream.

Or Vanilla,

for filling your cakes or desserts.

Do not throw away the Vanilla bean that you use...

Let to dry and when dry put in a container with sugar to give a good flavor.

Thank you very much for watch the video.

I hope you like how I prepare this Vanilla or Chocolate pastry cream.

If is like this, dont forget you can Suscribe and Share.

See you in the next video.

See You...