Pastry cream with elderflower
The milk is enriched with elderflower syrup to infuse the pastry cream with a delicate flavour.
Makes 750g
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Ingredients
|
475 |
g |
milk |
|
25 |
g |
elderflower syrup |
|
150 |
g |
egg yolks, pasteurised |
|
100 |
g |
granulated sugar |
|
20 |
g |
cornflour |
Preparation method
- Bring the milk and the elderflower syrup to the boil.
- Beat the egg yolks with the sugar.
- Stir in the cornflour until the mixture becomes smooth.
- Add a little of the warm milk to the eggs and stir thoroughly.
- Now add the rest of the milk and stir well.
- Pour everything back into the pan and allow it to slowly thicken over a low heat. Stir regularly with a spatula or whisk.
- Turn this out into a container, cover with plastic foil, and leave to firm up.
- Beat the pastry cream smooth with a whisk before use.
Serving suggestions
- Use the pastry cream in a strawberry tart.
- As a component in a composition with apricot, crumble, and lime.
- As a component in a composition with shortbread, raspberry, and pistachio.