Pastry Cream

The percentages here are a good guide for a basic pastry cream.

This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 622

Formula: yields one quarter sheet pan

100%           Whole milk           16 oz.

12.5%          Sugar                    2 oz.

7.8%            Cornstarch            1 1/4 oz.

12.5%          Sugar                    2 oz.

12.5%          Egg                       2 oz.
9%              Egg yolks               1.5 oz.

Total: 154.3%

MOP:

·      Scale milk and the smaller portion of sugar in a sauce pot, bring to a boil.

·      While this is heating mix the cornstarch, larger portion of sugar, egg yolks together.

·      Temper the milk into the egg yolks when it comes to a boil.

·      Bring this portion back into the pot and heat, stirring constantly until it starts to boil, it will make a few bubbles. Like the reverse of listening for popcorn on the stove.

·      Take off heat and add butter in small bits, add each new bit after the previous has been absorbed.

·      Quickly chill by spreading on a sheet pan or over an ice bath.

·      Cover and refrigerate until needed.