Vanilla Bean Pastry Cream
2 cups milk
1/2 vanilla bean, scraped
5 egg yolks
35g corn starch
30g unsalted butter, room temperature
Combine milk, vanilla bean seeds and half the sugar into a saucepan. Throw in the scraped vanilla bean too if you like.
Heat the saucepan on med heat till the mixture is brought to a simmer.
Whisk together the remaining half of the sugar and corn starch in a bowl. Add the egg yolks and whisk together till a smooth paste forms.
Slowly temper the yolk mixture with the heated milk mixture, adding the milk bit by bit, whisking to mix the custard.
Pour the custard back into the saucepan, heat over low heat, whisking constantly to prevent burning. When the mixture thickens and coats the back of a spoon, remove from heat, strain using sieve into a bowl.
Stir in the butter, then cover with clingwrap, refrigerate till ready to use (Refrigerate for a few hours at least for the custard to set).
Eclairs (adapted from Ilan at Iron Whisk)
100g bread flour
150g eggs, lightly beaten (about 3 eggs)
For detailed step by step instructions, pop over to Ilan’s website (I’m quite lazy to type all of it out :P)
100g icing sugar
2 tbsp raspberry puree, strained
Mix the icing sugar and raspberry puree together. Use immediately.
Transfer custard cream into a piping bag.
Poke a hole into the end of the eclair, fill with custard cream. Repeat for remaining eclairs.
To glaze the eclairs, dip the top of the eclair into the glaze, then flip it over again, cleaning the edges to clear away excess glaze.
Set aside on a rack for glaze to set, repeat with remaining eclairs.
Decorate as you wish (I used chopped fresh raspberries, silver powder, and fresh whole raspberries).
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