Pastry cream for sponge cake
Description
You can add chopped nuts, vanilla or cinnamon, chocolate or cocoa to the prepared cream. The cream should be thoroughly chilled before use. This cream is perfect not only for sponge cake, but also as a filling for cupcakes, eclairs, and various pastries.
Instructions
- 1
Step 1
1. Place flour, granulated sugar, and salt into a bowl, and mix. Add chicken egg yolks to them. In a separate saucepan, heat milk (do not bring to a boil, only until small bubbles appear on the sides).
- 2
Step 2
2. Using a whisk, mix the contents of the bowl until crumbs form.
- 3
Step 3
3. Pour in a little hot milk and vigorously mix with a whisk.
- 4
Step 4
4. Gradually pour in the milk in a thin stream, continuously whisking. Place the saucepan over heat and cook the custard until a thick consistency forms.
- 5
Step 5
5. Pour vanilla into the saucepan and mix with a whisk.
- 6
Step 6
6. Place a fine-mesh sieve and strain the cream through it to remove any lumps.
- 7
Step 7
7. Cover the cream with plastic wrap or a plastic bag, pressing it directly onto the surface of the cream. Let it cool, then refrigerate.
- 8
Step 8
8. Use the ready-made cream chilled for cakes and other baked goods.