À propos de la recette
Pastry cream, or “crème patissière”, is a staple that every baker should know how to make. Pastry cream is a thick custard that can be used as a filling for any number of cakes, tarts or pastries.
Ingrédients
200g (1 cup) plant-based Milk
1 tsp Vanilla Extract
40g (¼ cup) Caster Sugar
25g (4 tbsp) Corn starch (Corn flour)
30g (3 tbsp) Vegan Butter (Margarine)
Préparation
In a heavy-bottomed saucepan bring to a boil the vegan milk with the vanilla.
In a bowl combine the cornstarch with the sugar.
Gradually dilute with the hot milk, then put it back on the heat and bring to a boil for 1 more minute without stopping stirring with a whisk.
Take it out of the heat, and add the vegan butter and whisk until you get a smooth emulsion.
Remove in a container, wrap in cling film and leave it to cool down.
