Basya Tsybukmakher
Preparation
Pastry cream isn't as intimidating as it seems :). It's actually quite simple, and very delicious! For filling éclairs, softening the layers of Napoleon cake, and other joys of life. Here's the recipe!
Heat half the liquid in a saucepan. Whisk the other half with all the remaining ingredients until smooth.
Pour the whisked mixture into the saucepan with the heated liquid, stirring vigorously with a whisk (or, as a last resort, a fork) until the pastry cream thickens. Remove from the heat.
Add the butter and let cool. After cooling, the pastry cream should be thicker.
That's the whole secret! It's so easy, isn't it?
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |