CREAMS 1: Custard (Pastry Cream), Whipped Cream (Chantilly), Diplomat, Chiboust, Mousseline.
Channel: SweetSalgadoEnglish
Date: 2023-01-31

#cremeanglaise
#pastrycream
#custard
#chantilly
#whippedcream
#mousselinecream
#diplomatcream
#cremachiboust

These recipes are just guides.
You can divide or multiply the amounts according to your needs.

Materials:
Thermometer
Mixer
Pastry bags
Tips

🧁RECIPE - PASTRY CREAM (Vanilla) (Can be frozen)
500gr Milk
135gr Sugar
80gr Yolks
50gr Cornstarch
30gr Soft butter
Vanilla beans or essence

DIRECTIONS
Bring to a boil the milk with half of the sugar and the vanilla.
Mix very well, the yolks with the other half of the sugar and the cornstarch.
If you used vanilla beans, remove the pod from the milk.
Slowly add the hot milk to the yolk mixture.
Strain this mixture and bring to a boil again.
Continuing to stir and let it boil for about 30 seconds.
Stir constantly to create a smooth, lump-free cream.
It must be boiled to pasteurize and to remove the flavor of the starch.
Once ready, remove from heat.
Stir for an additional 30 sec.
Add the soft butter and mix very well.
Wrap the cream in plastic wrap.
Refrigerate until the next day.
When using, smooth the cream by hand or in the mixer until you get a smooth, and creamy texture.

🧁RECIPE - PASTRY CREAM (Chocolate) (Can be frozen)
500gr Milk
135gr Sugar
80gr Yolks
55gr cornstarch
30gr Butter cream
130gr Dark Chocolate (55% or more)

DIRECTIONS
Once you have the pastry cream ready and you have incorporated the butter, add the dark chocolate in three parts (either chopped or in dragees)
Mix well and, as we did with the vanilla custard, refrigerate overnight.

IMPORTANT:
You can add other flavors to the cream.
To do this, you just have to infuse the milk with the desired flavor (mint leaves, lemon or orange peel, cinnamon sticks, etc.)

🧁RECIPE - CHANTILLY CREAM - WHIPPED CREAM (Vanilla)
500gr Milk Cream
50gr Powdered sugar
Vanilla beans or essence

DIRECTIONS:
Add the heavy cream, sugar and vanilla seeds or essence in the bowl.
Beat on medium speed until getting a firm and shiny cream.
If the cream gets separated, stop the mixer and add a little heavy cream. Beat on low speed until it’s incorporated and the cream is smooth again.

🧁RECIPE - WHIPPED CREAM (Mascarpone)
500gr Heavy Cream
200gr Mascarpone
50gr Powdered sugar
Vanilla beans or essence

DIRECTIONS:
Beat the mascarpone with the sugar and vanilla.
Once it is creamy, add the heavy cream little by little.
Beat on medium speed until firm.


🧁RECIPE - WHIPPED CREAM (Chocolate)
500gr Heavy Cream
100gr Dark Chocolate (55% or more)
50gr Powdered sugar

DIRECTIONS:
The night before, bring to a boil all the ingredients.
Pour into a container and place a piece of plastic wrap on the surface to prevent skin from forming.
Refrigerate.
The next day, beat this mixture on medium speed until it is firm.

🧁RECIPE - DIPLOMAT CREAM
-Custard-
250gr Milk
65gr Sugar
40gr Yolks
25gr cornstarch
2 Gelatin Sheets
-Whipped cream-
200gr Milk Cream

DIRECTIONS:
Hydrate the gelatin sheets in cold water with some ice cubes.
Prepare the pastry cream according to the instructions of the Vanilla Pastry Cream Recipe (See Vanilla Pastry Cream Recipe)
Once the custard is ready add the hydrated gelatin sheets.
Mix well.
Refrigerate overnight.
The next day, whip the heavy cream (see Chantilly Cream)
Smooth the pastry cream.
Fold the whipped cream in custard in three parts.
You will get a very light cream.

🧁RECIPE - CHIBOUST CREAM
-Custard cream-
300gr Milk
30gr Sugar
3 yolks
30gr cornstarch
3 Gelatin Sheets
-Light Italian meringue-
200gr Water
100gr Sugar
3 Clear
10gr Sugar

DIRECTIONS
Hydrate the gelatin sheets in cold water with some ice cubes.
Prepare the pastry cream according to the instructions of the Vanilla Pastry Cream Recipe (See Vanilla Pastry Cream Recipe)
Once the custard is ready add the hydrated gelatin sheets.
Mix well.
Refrigerate overnight.
The next day, smooth the pastry cream.
Make an Italian meringue. (See meringue tutorial)
Beat the egg whites with 10g of sugar.
Meanwhile, bring to a boil the water with the 100g of sugar until reach 116C.
Add this syrup little by little in to the whites without stopping beating.
Beat until the meringue is shiny and the bowl is at room temperature,
Fold in the the pastry cream in three parts.
Mix carefully until you get a light cream.

🧁RECIPE - MOUSSELINE CREAM (Vanilla) (Can be frozen)
500gr Milk
135gr Sugar
80gr Yolks
50gr Cornstarch
220gr Soft Butter
Vanilla beans or essence

DIRECTIONS
Prepare the pastry cream according to the instructions of the Vanilla Pastry Cream Recipe (See Vanilla Pastry Cream Recipe)
Once the cream is ready add 110gr of butter.
Mix well.
Refrigerate overnight.
The next day allow the pastry cream and110gr of butter to come to room temperature.
Beat the pastry cream until gets very creamy.
Add the soft butter in three parts.
Beat at medium speed until you get a shiny and light cream.


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