Homemade Vanilla and Chocolate Pastry Cream (video)
This week we made two different varieties of pastry cream! The base recipe for both of them is the same, but they come out very differently. Pastry cream is a pretty simple recipe, but it can be very fiddly. There's a bit of back and forth to get everything done, and you have to make sure you cook it enough. Egg yolks have an enzyme called amylase that will eat all of your starch and prevent your pastry cream from setting, and it must be cooked all the way through. If you under cook it when it goes back on the stove, it will be runny when you go to use it.
But there is hope! If you undercook your pastry cream, you can bring it back. Add a tbsp of your starch of choice to about two tbsp of milk, and add it to your pastry cream, and put it back over heat. Cook it for three to five minutes, and then let it chill. This should allow it to set properly once it has fully chilled.
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