Pastry cream with Thermomix. Recipe
The precise temperature control of Thermomix will allow us to prepare pastry creams that require very gentle cooking, due to their content in whole eggs or yolks. The most commonly used cream to fill cakes, tarts and small sweets and puff pastry is pastry cream. The preparation of the pastry cream with Thermomix is very simple with this recipe, as you will see below.
Although there are many variations, a basic recipe for pastry cream consists of 1 liter of whole milk, 6-8 eggs, 200 gr. of sugar, flavoring and some thickener, such as cornstarch, starch or neutral gelatin.
First you have to flavor the milk, which we will heat in the glass at 90º, speed 1, about 10 minutes, together with a cinnamon stick and a lemon peel, for example, or a vanilla pod. We can also use a pinch of vanilla essence.
We remove the cinnamon or vanilla, and add the eggs, sugar and a tablespoon of cornstarch. Now we mix well for a few seconds at speed 4 and then we program 8-10 minutes at 90º, speed 3. If you want you can use the butterfly in this last step.
Once ready, you must strain it through the basket, and you can use it at once, but the normal thing is to let it cool in an airtight tuper, putting a transparent plastic film on the surface, to prevent it from drying out. It should be kept cold until the moment of use.
There are many variations, as it can be flavored with liqueurs, herbs, fruits or chopped nuts. The most used is the chocolate pastry cream, which is made the same but adding about 100 gr. from dark chocolate to hot milk, in the first step, then stirring at speed 4 until completely dissolved. Then we will add the eggs and the rest of the ingredients, proceeding in the same way.
A simple and fluffy tart cake filled with pastry cream and sprinkled with icing sugar is a good and healthy alternative as a birthday cake to industrial cakes.