Most Thermomix Pastry Cream recipes did not thicken for me, so Chef Don Pattie collaborated with me on this recipe to create consistent and excellent results every time.
Scrape down sides with spatula; mix to combine for 5 seconds at speed 3
Weigh milk and vanilla paste into TM bowl; cook and whisk for 6-7 minutes at 90C on speed 4 (depending upon temp of milk; if room temp, 5.5 minutes) AS SOON AS TEMP reaches 90C, increase temp to 110 and time to 5.5 minutes to ensure mixture boils for 2 minutes
Weigh 75 grams room temperature cubed butter into TM bowl with room temperature pastry cream; set time for 1 minute at speed 2 to combine
Weigh 75 grams room temperature creamed into TM bowl; set time for 30 seconds at speed 4 and whisk to combine
Cream will be very thick and set when removed from refrigerator; stir to silken or desired consistency before using
Chef Pattie explained that as egg proteins coagulate at 85 C, the starch granules don’t reach their full thickening potential until they come to the boil, therfore the temperature must be increased to 110C for 2 minutes of boiling time for best results. The time is dependent upon ingredients going into the machine. Time varies considerably for room temperature ingredients going into the TM bowl vs fridge temperature ingredients.
Ingredients need to boil at least a minute, preferably 2 and not more.