Strawberry Pastry Cream
A recipe for a simple but very delicious cream. It is made from accessible ingredients and I think many are familiar with it. The main role here is played by strawberries, so the cream has a bright strawberry flavor and a magnificent color. The cream holds its shape well, so it can be used for leveling cakes and for decoration.
Strawberry Puree
1 cup
Sugar
1/2 cup
Egg
1 pc
Cornstarch
2 tbsp
Butter
1/2 cup
To prepare strawberry pastry cream, first mix the egg and cornstarch into a homogeneous mixture.
Then add the sugar and mix everything well again.
In a saucepan, bring the strawberry puree to a boil.
You can use ready-made strawberry puree or make it yourself - blend the strawberries and strain through a sieve to remove seeds.
When the puree boils, slowly pour it into the egg mixture, constantly stirring with a whisk to prevent the eggs from curdling.
Pour the mixture back into the saucepan and bring it to the first bubbles over low heat. Stir the mixture constantly with a whisk to prevent burning. The cream will thicken, do not keep it on the heat for long, remove from heat as soon as small bubbles appear.
Transfer the pastry cream to a suitable container and cover it with plastic wrap in direct contact. The cream should cool completely.
Beat the softened butter for 2-3 minutes until fluffy and white.
Incorporate the cooled pastry cream into the butter in small portions, beating each time until smooth.
The butter and cream should be at the same temperature. If the pastry cream is too cold, the mixture may separate, and if too warm, the butter will start melting intensively and the cream will become runny.
Strawberry pastry cream is very stable and holds its shape well. It has a natural pink shade and small specks of slightly crushed strawberries. I find it very appealing!
© Наталья Лиханова
(4/5)
