I’LL SHOW YOU 4 DELICIOUS FILLING CREAMS RECIPES

I’LL SHOW YOU 4 DELICIOUS FILLING CREAMS RECIPES

1. Pastry Cream (Crème Pâtissière) – Top Left (Yellow)

Ingredients:

• 500 ml milk
• 1 tsp vanilla extract
• 5 egg yolks
• 100 g sugar
• 40 g cornstarch
• 30 g butter

Instructions:

1. Heat milk with vanilla until hot but not boiling.
2. Whisk egg yolks with sugar and cornstarch until pale.
3. Slowly pour in hot milk, whisking constantly.
4. Return to heat and cook until thickened.
5. Remove from heat, stir in butter.
6. Cover with plastic wrap touching the surface and chill.

2. Chocolate Pastry Cream – Bottom Left (Chocolate)

Ingredients:

• Same as pastry cream
• Add 100 g dark chocolate (chopped)

Instructions:

1. Make pastry cream as above.
2. After removing from heat, stir in chopped chocolate until melted and smooth.
3. Chill before using.

3. Chantilly Cream – Top Right (White, Whipped)

Ingredients:

• 250 ml heavy cream (cold)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Beat cold cream until soft peaks form.
2. Add sugar and vanilla.
3. Continue whipping until stiff peaks.
4. Use immediately or chill.

4. Stabilized Chantilly Cream – Bottom Right (Whiter, Firmer)

Ingredients:

• Same as Chantilly Cream
• Plus 1 tsp gelatin + 2 tbsp water

Instructions:

1. Bloom gelatin in cold water, then melt it gently.
2. Whip cream to soft peaks.
3. Add sugar, vanilla, and cooled gelatin.
4. Continue whipping until stiff.