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Once you try this crème pâtissière légère (or light pastry cream), you’ll understand my obsession with making it. It’s super easy to make and the result is a velvety, custardy whipped cream studded with vanilla specs.
For this tart, I used a gluten free ready made shortcrust dough (pâte brisée), half a jar of lemon curd that I spread under the cream and some berries.
BY YASMINE IDRISS
Once you try this crème pâtissière légère (or light pastry cream), you’ll understand my obsession with making it
For this tart, I used a gluten free ready made shortcrust dough (pâte brisée), half a jar of lemon curd that I spread under the cream and some berries.
Prepare the pastry cream:
Divide the sugar in half.
In a small saucepan, combine half the sugar with the milk and the vanilla seeds. Place over medium heat and bring just to a simmer.
In a separate bowl, whisk the egg with the cornflour and the remaining sugar until smooth and pale.
Once the milk mixture is hot, slowly pour half of it into the egg mixture while whisking constantly to temper it.
Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until it thickens and becomes smooth and creamy.
Once thickened, transfer the pastry cream to a shallow dish. Cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
Let it cool completely (you can chill it in the fridge).
Whip the cream:
Use cold utensils and cold whipping cream. Add a small touch of icing sugar (optional) and whip the cream on medium speed until soft, thick, and creamy peaks form. Be careful not to over-whip.
Assemble the crème légère:
Once the pastry cream is completely cool, whisk it in a bowl until smooth.
Gently fold in the whipped cream using a spatula until fully combined and light.
Original recipe by @david.croiser