Raspberry Pastry Cream
Get ready to add a burst of berry flavor to your baking repertoire with our raspberry pastry cream, a versatile and delectable treat for any dessert enthusiast
Print Recipe
Pin Recipe
Equipment
- Hand mixer
- immersion blender
Ingredients
- 1 cup milk ~240 ml
- 2 egg yolks
- 4 tablespoons cornstarch or 2 tablespoons potato starch
- 3 tablespoons sugar
- 7 tbsp unsalted butter 3.5 oz or ~100 g
- 7 oz raspberries fresh or frozen (~200g)
Instructions
- Pudding Prep. Reserve one-third of the milk. Pour the rest into a pot with sugar, egg yolks, and lemon juice, and stir well. Add the raspberries, mix again, and heat until near boiling, stirring often. Then simmer for 2 to 3 minutes until the raspberries break down.
- Blend and Strain. Remove from heat, blend with an immersion blender, and strain through a fine mesh sieve. Rinse the pot to remove seeds and raspberry bits, then return the strained mixture to it and heat until almost boiling.
- Prepare Starch Slurry. Mix the reserved milk with starch in a separate bowl until smooth.
- Cook the Pudding. As the milk mixture nears a boil, stir in the starch slurry. Continue stirring on low heat until it thickens. Then turn off the heat.
- Chill. Cover the pudding's surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, about 60 to 90 minutes.
- Prep the Butter. Cube the butter and bring it to room temperature, so it's ready when the pudding is.
- Make Pastry Cream. Whip the room-temperature butter, starting slow and increasing to high speed until aerated. Gradually mix in the cooled pudding, one tablespoon at a time, until well incorporated and creamy.
- Taste Test. Adjust the sweetness with powdered sugar if needed.
- Refrigerate. Chill the cream for at least an hour before using, allowing it to thicken and set.
Servings: 20 oz of pastry cream