Pastry cream is one of the most appreciated fillings in world pastry. Its origin is not known for certain, some locate it in France and others in Italy, and there are those who maintain that England was the cradle of this famous cream. The first time it appears in a cookbook was in 1961, so it is reasonable to suppose that before this it was transmitted orally in families and among pastry chefs. Obviously, the microwave pastry cream is a variation of the original, but only in the cooking method .
Gastronomic historians doubt the century in which it was invented, although there is some consensus in the 17th century . Certain chefs suppose that it is a derivation of white roux, and others that it was the product of creme brulee . Of course, it is also unknown who invented it, but it matters little; The important thing is that this cream is used for hundreds of preparations, fillings and recipes in sweets such as strudel, roscón de reyes, Berliners, Neapolitans, bartolillos, tarts, etc.
It is also the base cream for other traditional creams such as custard, the Catalan cream or the famous British custard. It can be flavored with vanilla or cinnamon, and even the essence or zest of the lemon and orange peel. You can also add cocoa, soluble coffee and even liqueurs, such as rum or whiskey.
- 500 ml of whole milk at room temperature
- 2 large egg yolks
- 90 grams of sugar
- 40 grams of cornstarch or wheat flour
- 1 tablespoon of vanilla essence
How to prepare the pastry cream in the microwave:
- Pour all the ingredients into a tall jug .
- Beat with a mixer until everything is integrated and there are no lumps.
- Strain the mixture and put it in a microwave-safe container .
- Program 3 minutes at 800 w of power .
- Open the microwave, stir with a wooden spoon and program 2 minutes at the same power . 20
- Remove from the microwave and stir the mixture to give it creaminess .
It is ready to use. It is important that you respect the times proposed here, because if you do not put the first 3 minutes and opt for the cooking followed, you run the risk that the microwave pastry cream will cut off. If you need it cold, cover it with cling film attached to the surface: this will not create water condensation or form any kind of layer (such as cream, for example); you wait for it to temper and then you keep it in the fridge.