Pastry cream (Crème Pâtissière), or commonly known as custard, is an important fundamental building block in French desserts. Do you know that these “crème” are all pastry cream in the beginning?
- Crème légère: pastry cream + whipped cream
- Crème bavaroise: pastry cream (or creme anglaise) + gelatine + whipped cream
- Crème chiboust: pastry cream + gelatine + meringue
In my previous post on Homemade Vanilla Pastry Cream, I have shared with you how to cook vanilla pastry cream. So, the technique to cook pastry cream remains the same. But what is different this time round is that, I am going to give a little Asian twist to the pastry cream — a Japanese green tea (matcha) version. In addition, after the pastry cream is cooked, it will then be baked until the top is browned. This is actually a French dessert called Flan à l’Alsacienne, a baked pastry cream. I learned this recipe from a book by Chef Christophe Felder, in which he baked the pastry cream with apples. In contrast, I will make a matcha pastry cream, paired with slices of fresh juicy peach.
Ingredients (yield: 5 ramekins)
(A) Pastry Cream
Whipping cream 175g
Egg yolk 3 no.
Corn flour 25g
Matcha powder 12g
Peach, sliced 3 no.
Sugar 1.5 tsp
Plain flour 1 tsp
- To prepare the pastry cream: In a mixing bowl, add in the egg yolk and half of the sugar. Beat the mixture until the sugar has dissolved.
- Add in corn flour and mix well.
- Sieve the matcha powder and add into the egg mixture. Mix well.
- In a medium saucepan, add the milk, whipping cream and the remaining half of the sugar. Bring the milk mixture to a gentle simmer.
- Pour half of the hot milk mixture gradually to the egg mixture, stirring with a whisk at the same time. Then, pour all the mixture back in to the saucepan.
- Cook the pastry cream mixture under medium heat, and whisk constantly.
- The pastry cream will starts to thicken and “burps”. Now, whisk the pastry cream vigorously for one more minute.
- Remove saucepan from heat. Transfer the pastry cream to a tray lined with plastic film. Spread out the hot pastry cream, and cover in contact with another layer of plastic film. Let it cool to 40 degrees Celsius.
- After that, whisk in the butter to form a smooth and creamy pastry cream. (Note: at this stage, it can be used as filling for desserts such as cream puffs and tarts.)
- Preheat the oven to 220 degrees Celsius.
- Meanwhile, prepare 5 ramekins. Slice the peaches into about 1cm thick.
- Toss the peach slices with sugar and plain flour. Set aside for 10 minutes.
- Arrange slices of peach in the ramekins.
- Cover the peach with matcha pastry cream, to about 70% full.
- Bake at the middle rack for 10 minutes.
- Then, switch the oven to “Grill” mode with only top heat. Bake for another 3 – 5 minutes until the top of pastry cream is browned.
- Let cool before serving.