- Madagascan vanilla cream
2 egg yolks
50 g sugar
20 g corn starch
200 ml whole milk
1 T Madagascan vanilla bean paste
150 ml blackberry juice
50 g sugar
1 gelatin leaf (2 g)
Sugar match sticks
50 g puff pastry
20 g sugar
1 egg white, beaten
raspberries, strawberries, blackberries
Note: 6 martini glasses
Madagascan vanilla cream: Prepare like a Pastry Cream (see below), whisking vanilla bean paste with egg yolks, and stiring sugar into milk. Pour a quarter of the mixture into the bottom of the glasses and refrigerate on an angle until set, about 30 minutes.
- Blackberry jelly: Bring the blackberry juice to a simmer. Add sugar and stir until dissolved then remove from the heat. Place the gelatin leaf into a bowl of cold water until softened, about 5 minutes. Remove from the water and squeeze to remove excess water. Add into the hot blackberry juice and stir until dissolved. Cool either in the refrigerator or over iced water until cool to touch and just starting to thicken.
- Remove glasses with set Madagascan vanilla cream from the refrigerator and pour over the blackcurrant jelly. Return to the refrigerator and rest on a similar angle until set, about 15 minutes. When the jelly is set divide the remaining Madagascan vanilla cream between the glasses and return to the refrigerator standing upright for about 30 minutes.
- Sugar match stick: Preheat the oven to 180ºC. Cover a baking sheet with Roll out puff pastry on a lightly sugared work surface to a thickness of 2 mm. Brush the top with beaten egg white, sprinkle with sugar and cut into thin strips. Transfer on a baking sheet and bake until the pastry is golden brown and crisp to touch, about 5 minutes.
- To serve: Quarter the strawberries, halve the raspberries, blackberries and blueberries. Arrange the fruit to one side of the glass. Finish with the sugar match stick
Pastry cream is prepared with milk, egg yolks, sugar, flour and/or cornstarch and is cooked on the stove top. Traditionally pastry cream is made with a flavored milk (Cointreau, rum or vanilla), but other liquids, such as orange juice, are occasionally used. This fundamental French pastry technique is similar to a crème anglaise since it requires special attention and is cooked over low heat however the main difference is that pastry cream is thickened and must be brought to the boil. The binding agent may be flour, cornstarch or a combination of the two depending on the degree of lightness required and the final usage. Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances.
This technique can be applied to the pastry cream recipe of your choice.
Principal ingredients (for 775 g pastry cream)
- 125 g sugar
- 5 egg yolks
- 25 g flour
- 25 g cornstarch (cornflour)
- 500 ml milk
- 1 vanilla bean (pod), split
- To avoid lumps from forming, due to the cornstarch and/or flour, vigorous whisking of the cream is essential throughout cooking.
- Because the cream burns easily, it should be made in a heavy-bottomed saucepan and whisked constantly during cooking, taking care to reach all parts of the saucepan.
- You can easily flavor pastry cream with whatever you prefer: add chocolate, praline or coffee to change the taste and color!