Thermomix Pastry Cream
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.
Servings: 2 9 inch tart fillings and more
Ingredients
Ingredients for Pastry Cream for two 8 inch tarts:
- 80 grams sugar
- 110 grams yolks about 6 large yolks
- 35 grams cornstarch
- 35 grams flour
- ½ teaspoon salt
- 485 grams whole milk room temperature
- 20 grams vanilla paste
Ingredients for Cream Mousseline
- 75 grams unsalted butter, cubed, room temperature
- 75 grams unsalted butter, creamed well together
Instructions
Instructions for Pastry Cream for two 8 inch tarts:
- Weigh sugar and yolks into TM bowl; insert butterfly and whisk until voluminous and light in colour for 1 minute at speed 4, scraping down sides of bowl with butterfly and repeat once (maybe twice)
- Pre-weigh in cornstarch, flour and salt; set time to 10 seconds at speed 4 and pour ingredients through howl in lid
- 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
- Remove from heat and immediately strain through fine mesh to remove lumps into a second TM bowl, whisk attached, if you have one, or into a separate bowl; clean TM bowl and return ingredients back into the bowl
- Cook to room temperature
Instructions for Cream Mousseline
- 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
- Cover surface with plastic wrap and chill 3-4 hours before use
- Cream will be very thick and set when removed from refrigerator; stir to silken or desired consistency before using
Notes
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.