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Raspberry Pastry Cream

Raspberry Pastry Cream

Recipe by Family Tree Foodie (Adapted from Pru Pirrella)

Raspberry Pastry Cream is smooth and delicate cream with a burst of flavor from freeze dried raspberries. It comes together quickly and is endlessly versatile. It can be used as a filling for cream puffs, cake or cupcakes, or simply served in a small dish with a sprinkle of raspberry powder or fresh berries and cream.

Ingredients

  • 1/2 cup granulated sugar or 100 grams
  • 1/4 cup cornstarch or 34 grams
  • 2 egg yolks or 30 grams
  • 2 cups of whole milk or 490 grams
  • 1 teaspoon of vanilla paste or extract or 4 grams
  • 1 tablespoon of unsalted butter or 14 grams
  • 4-5 tablespoons of powdered freeze dried raspberries

Instructions

  1. Add 3/4 cup of freeze dried raspberries to the bowl of a food processor and pulse until you have fine raspberry powder. Set aside.
  2. Reserve 1/4 cup of milk in a small cup. Add cornstarch and stir quickly until it dissolves. Set aside.
  3. In a small saucepan, add the rest of the milk, egg yolks, sugar and vanilla paste and stir with a whisk. Turn the stove on low and whisk consistently for about three minutes.
  4. Add cornstarch milk to the pan and continue to whisk for about 3-5 minutes until the mixture starts to thicken.
  5. Once thickened, turn off the heat and add 4 tablespoons of the the powdered raspberry stirring with a whisk. Taste it and optionally add another tablespoon of powdered raspberry if you want the flavor to be stronger.
  6. Using an immersion blender, blend the cream in the saucepan for about 30 seconds until the cream is a cohesive.
  7. Strain the cream though a fine sieve into a bowl. Add back to the saucepan and add butter. There may be sufficient residual heat to melt the butter. But if the cream has cooled, you can turn the heat on low and whisk in the butter until it is melted and the cream is cohesive and glossy.
  8. Transfer the cream to a bowl and place a piece of plastic wrap over the bowl, touching the surface of the cream so a skin doesn’t form. Refrigerator for a minimum of two hours.

Find it online: https://familytreefoodie.com/recipe-card/raspberry-pastry-cream/

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