Pastry Cream and Chantilly Cream

Summary

Prep Time	10 mins
Cook Time	3 mins
Total Time	1 hr 13 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Pastry Cream:
Scrape the pulp out of the vanilla, add to the milk and heat. Beat the egg yolks with the fine sugar and starch, add a little milk to make it more liquid and when the milk is boiling add half of the egg mixture, mix well. When this mixture boils again, add the rest and let it simmer for 3 minutes while constantly beating with the whisk. Be careful that nothing burns to the bottom of the pot.
Then fill the mixture into a bowl or portion mold, cover with cling film to prevent skin from forming and allow it to cool.
The cream is suitable as a basis for many desserts. For reasons of hygiene, it should never be left in the refrigerator for more than 24 hours. It is therefore advisable to always make the cream fresh.
Cream Chantilly:
Depending on the desired consistency, rub about half of the still warm pastry cream through a sieve and let it cool completely. Put the cold cream with the powdered sugar in a cold container at high speed to work the air, beat into a stiff but loose mass and fold into the pastry cream.

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