CREAM
Vanilla / plain
Chocolate
Ingredients:
500ml milk (full-fat) (2 cups+1tbsp)
5 egg yolks
125g sugar (superfine(caster)) (1/2 cup+2tsp)
25g cornstarch (3tbsp)
25g plain (all purpose) flour (3tbsp)
1 vanilla pod, scraped (or 2tsp vanilla bean paste)
1. Whisk to combine yolks + sugar
2. add cornflour & flour, whisk to combine
3. bring milk (& vanilla) to near boil
Pour milk slowly over egg mixture whilst whisking
4. Return to pan, return to medium heat, stir continuously
5. Once boils, continue cooking 1 minute further then remove from heat
6. Cover with cling film pressed against surface and refrigerate to cool (or consume straight away as custard!)
Flavour Variations:
Chocolate pastry cream: add 50g finely chopped chocolate (60%/bittersweet) once remove from heat and stir until smooth
Alcohol (rum etc): add 2tbsp of alcohol of choice to cooled pastry cream
Coffee: add 1 1/2 tsp instant nescafe coffee to milk at beginning
https://www.youtube.com/watch?v=3G1VqtuYQqI&t=1sCaramel - http://amapola-delicia.blogspot.com/2018/06/caramel-creammousse-filling-for-choux.html
Praline
Ingredients
Makes about 6-8 servings
Praline Paste (makes about 7 oz - 200g paste)
1/2 cup (75g) whole hazelnuts
1/2 cup (75g) whole almonds
1/2 cup (100g) sugar
2 tbsp (30ml) water
pinch of salt
Praline Mousseline Creme
2 cups (480 ml) milk
4 egg yolks
1/3 cup (70g) sugar
2 tbsp (20g) flour
1/4 cup (30g) cornstarch
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
2/3 cup (150g) butter, room temperature
7 oz (200g) praline paste
Praline paste - https://beyondoursky.com/2017/12/08/praline-cream-puffs/
125g hazelnuts
125g almonds
150g caster sugar
15g water
At 350°F/180°C, roast the hazelnuts and almonds for 10 minutes. Then, using a clean kitchen towel, rub the skins off the hazelnuts (not all of it will come off, but do the best you can).
In a saucepan, mix together the sugar and water. Bring the mixture to a boil over high heat, swirling the pan occasionally but not stirring, until it reaches an amber colour (or desired darkness). Then add the nuts and mix to coat the nuts in the caramel (do not touch this mixture, it is very hot!)
Pour the caramelised nuts onto a lined baking tray then spread evenly. Allow to cool and set until hard.
Break up the praline, and reserve approximately 50g of it. In a high-powered blender/food processor, process the remaining praline for approximately 10 minutes to form a liquid paste. Add 1-2 tbsp of a neutral oil if the mixture isn’t smooth. Set aside until ready to use.
Homebaking Adventure - https://www.youtube.com/watch?v=w_R5rWa0CGE
Praliné Recipe / Hazelnut Paste
4 ounces (120g) almonds
2.7 ounces (80g) hazelnuts
A pinch of salt
7 ounces (210g) powdered sugar, granulated or pearl sugar.
Method
Toast nuts in a hot skillet or in a 375ºF (190ºC) preheated oven for about 10 minutes. Let cool. Meanwhile make caramel a sec (dry caramel). In a hot saucepan add sugar over medium high heat and cook until it turns brown but not dark brown. Then, add the remaining sugar and cook until melted and brown. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts onto a silicon mat and let cool completely. Break into pieces (save some to be crushed for stuffing). While the food processor is running, throw in the caramelized nuts pieces and blend for 5 minutes or until it turns into paste. Save 8 ounces (250g) for the praliné mousseline and refrigerate praliné leftover for months for later use.
https://www.youtube.com/watch?v=yeKXoxPwdL4
Lemon white chocolate
Coffee
Rum orange