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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:
- Heat milk with vanilla until hot but not boiling.
- Whisk egg yolks with sugar and cornstarch until pale.
- Slowly pour in hot milk, whisking constantly.
- Return to heat and cook until thickened.
- Remove from heat, stir in butter.
- 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:
- Make pastry cream as above.
- After removing from heat, stir in chopped chocolate until melted and smooth.
- 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:
- Beat cold cream until soft peaks form.
- Add sugar and vanilla.
- Continue whipping until stiff peaks.
- 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:
- Bloom gelatin in cold water, then melt it gently.
- Whip cream to soft peaks.
- Add sugar, vanilla, and cooled gelatin.
- Continue whipping until stiff.