pastry cream (by Luca Montersino)



For the pastry cream (of Montersino)

When I tried it the first time I did not want to believe as absolute an ease never turn if you want to look at the video on youtube is amazing:

I have reduced the doses of 1 / 4:

doses used :                                                    starting doses of Montersino

whole milk 200g                                               800 g

fresh cream 200g                                             200 g

75g egg yolk.                                                   300g

75g. sugar                                                       300g

10g corn flour                                                   35g

10g rice starc                                                   35g

h 1 / 2 vanilla bean bourbon

Briefly:

1. Heat milk and cream.

2. Slit the vanilla bean, seeds go in the sugar, the berry in the milk whikle warming.

3. Beat eggs with sugar and vanilla until a foam (incorporating the air, the egg will float on the milk).

4. Put eggs mounted cornstarch and starch of rice, stirring with a spatula.



add cornstarch and starch of rice



5. Remove the vanilla bean from milk and add the egg-sugar-mounted starch in milk about to boil. The egg remains on the surface: DO NOT TURN THE CREAM! I have to turn 4 seconds when the milk comes above the egg in the sides aand in the center  making small volcanoes , as in this picture.



milk volcanoes



ready pastry cream