Our practical tomorrow is on pastry cream, so I decided to try using the Gisslen pastry with a Splenda substitute (instead of using the recipe from the Splenda book). I prefer the adapted recipe here much more over the one from the Splenda book. Besides adding the correct amount of vanilla :P, the cream tastes much richer than the first recipe I tried.
Here's my adapted recipe
2 c milk
60 g sugar
45 g egg yolk
60 g whole egg
40 g cornstarch, sifted
8 g Splenda
30 g butter
1 1/2 t vanilla extract
Makeup: Stir milk and sugar in a saucepan and bring just to a boil. Whip egg yolks and eggs . Beat in cornstarch and sugar into eggs until perfectly smooth. Temper egg mixture with hot milk mixture. Return the mixture to the heat and bring to a boil, stirring constantly. Remove mixture from heat and stir until mixture cools to 100 degrees F. Stir in butter and vanilla. Mix until completely blended. Pour into a shallow pan and cover with plastic wrap placed directly in contact with the surface of the cream to prevent a crust from forming. Cool and chill as quickly as possible.
The only thing I would try differently next time, is to use Splenda in the milk mixture and sugar in the egg mixture (instead of the opposite which I use above) since sugar slows egg coagulation in custards. It is more important for the sugar to be blended with the egg mixture than the milk mixture, but I didn't think of this when I was making it.
I'm excited! I feel ready for my test tomorrow. :0)
The pastry cream came out pretty well. Compared to the pastry cream in class, there is a lack flavour and sugar due to the missing sugar, but I'm not sure it would be that pronounced of a difference within say, a fruit tart.
Here's my adapted recipe
2 c milk
60 g sugar
45 g egg yolk
60 g whole egg
40 g cornstarch, sifted
8 g Splenda
30 g butter
1 1/2 t vanilla extract
Makeup: Stir milk and sugar in a saucepan and bring just to a boil. Whip egg yolks and eggs . Beat in cornstarch and sugar into eggs until perfectly smooth. Temper egg mixture with hot milk mixture. Return the mixture to the heat and bring to a boil, stirring constantly. Remove mixture from heat and stir until mixture cools to 100 degrees F. Stir in butter and vanilla. Mix until completely blended. Pour into a shallow pan and cover with plastic wrap placed directly in contact with the surface of the cream to prevent a crust from forming. Cool and chill as quickly as possible.
The only thing I would try differently next time, is to use Splenda in the milk mixture and sugar in the egg mixture (instead of the opposite which I use above) since sugar slows egg coagulation in custards. It is more important for the sugar to be blended with the egg mixture than the milk mixture, but I didn't think of this when I was making it.
I'm excited! I feel ready for my test tomorrow. :0)
The pastry cream came out pretty well. Compared to the pastry cream in class, there is a lack flavour and sugar due to the missing sugar, but I'm not sure it would be that pronounced of a difference within say, a fruit tart.
No comments:
Post a Comment