Crema de patiserie pentru torturi si prajituri / Classic vanilla pastry cream


English translation

Aceasta crema, cunoscuta si sub numele de crema de oua, este, probabil, una dintre cele mai folosite creme in patiserie. Poate si pentru ca este rapida, simplu de facut si pe gustul tuturor, spre deosebire de cremele de unt (preferatele mele de altfel) sau cele cu ciocolata. Dupa parerea mea oricine poate face aceasta crema, chiar daca ii lipseste complet experienta in prepararea prajiturilor. Amesteci ingredientele de la bun inceput si abia apoi le pui la foc mic, pana cand se ingroasa. Se lasa sa se raceasca si este gata de a fi folosita.

Legat de ingrediente, trebuie sa specific ca laptele trebuie pus fierbinte, nu rece. Deci il veti fierbe separat, impreuna cu miezul unui baton de vanilie. Daca folositi extract/esenta de vanilie, o puneti in lapte la sfarsit, dupa ce ati stins focul. De asemenea, cantitatea de zahar folosita de mine este ceva mai mare. Personal, intotdeauna am considerat aceasta crema prea putin dulce, asa ca eu folosesc mai mult zahar. De obicei, insa, se folosesc cam 150-160 g zahar la o jumatate de litru de lapte. Decideti voi cat zahar sa puneti.

Asa cum spuneam, aceasta crema poate fi folosita pentru torturi, prajituri, eclere sau multe alte produse de patiserie. Nu o recomand, insa, pentru ornare, deoarece este un pic mai subtire. Daca doriti o crema mai groasa, pe care o puteti chiar amesteca cu mascarpone sau frisca, mariti cantitatea de faina cu circa 20 g.

Crema pe care obtinuta cu cantitatile date de mine este suficienta pentru umplerea unui tort (2 straturi de crema) cu diametrul de 22 cm. Albusurile le puteti folosi pentru a face bezele sau blat pentru torturi, dupa reteta mea favorita de blaturi.

Reteta video

Ingrediente ( circa 900g crema):

  • 7 galbenusuri la temperatura camerei
  • 190 g zahar
  • 70 g faina
  • 500 ml lapte integral
  • 1 fiola extract vanilie/miezul unui baton de vanilie
  • 1 lingurita coaja lamaie (optional)

Preparare

Puneti laptele, coaja de lamaie si miezul pastaii de vanilie la foc mediu spre mic. Lasati pana la primul clocot, amestecand ocazional, apoi dati deoparte. Daca folositi esenta de vanilie, o adaugati in lapte dupa ce ati stins focul si amestecati putin.

Separat, intr-o craticioara antiaderenta, puneti galbenusurile si zaharul si amestecati bine cu un tel. Se adauga faina cernuta si se omogenizeaza. Puneti si laptele fierbinte, in etape, amestecand bine dupa fiecare.

Abia acum puneti craticioara la foc mic, amestecand des, pana cand se ingroasa. Cand este gata, se da deoparte si se lasa sa se raceasca. Pentru a-i grabi racirea si pentru a evita formarea pojghitei la suprafata, amestecati ocazional sau o acoperiti cu folie alimentara.


Classic vanilla pastry cream

This cream is probably one of the most used creams in pastry. Maybe because it’s fast, easy to make and to everyone’s taste, unlike butter creams (my favorites by the way) or the chocolate creams. I think anyone can make this cream, even if completely unexperienced in preparing cakes. You just mix the ingredients together and then put on low heat until it thickens. Allow to cool and is ready to use.

When it comes to the ingredients, I have to specify that the milk should be added hot, not cold. So you will boil it separately, together with a vanilla bean. If you use vanilla extract, add it to the milk at the end, after you turn off the heat. Also, the amount of sugar I use is a bit higher. Personally, I have always considered the pastry cream not sweet enough, so I use more sugar. Usually, about 3/4 cups of sugar is used for 17,6 oz milk. So it’s up to you how much sugar to use.

As I said, the pastry cream can be used for cakes, pies and pastries. I do not recommend it, however, for cake decoration/for piping, because it’s not thick enough. If you want a thicker cream, one that you can mix with mascarpone cheese or whipped cream, add a little more flour (2-3 Tbsp).

The cream you will get with the quantities I  give you is enough to fill a 8,7 inch 3 layer cake. You can use the egg whites to make italian buttercream or my favourite sponge cake.

Watch the video recipe

Ingredients:

  • 7 egg yolks, room temperature
  • 1 cup granulated sugar
  • 1/2 cup 2 Tbsp all purpose flour
  • 17,6 oz whole milk
  • 1/2 tsp vanilla extract
  • 1 tsp lemon zest (optional)

Directions

Put the milk, lemon zest and vanilla bean over medium to low heat. Bring to a boil, stirring occasionally, then set aside. If you use vanilla extract, add it to the milk after you remove from heat.

Separately, in a saucepan, whisk the yolks and sugar. Sift in the flour and mix very well. Gradually, whisk in the hot milk, then put over low heat. Stir often until it thickens, then set aside.

To speed up its cooling stir occasionally or top it with cling film, so that it doesn’t develop a skin. Refrigerate until completely cool.

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