Cake Creamy Delicious Flavour Mixture Fresh Cream Pastry (Pg,archana)

Pastry cream, also known as cry me patisserie re, is a must-have for any baker. Pastry cream is a thick custard that can be filled into a variety of cakes, tarts, and pastries. Milk, eggs, sugar, cornstarch or a flour-cornstarch mixture, and flavouring are used to make it. Pastry cream is most commonly flavoured with vanilla, but it can also be flavoured with everything from extracts to liqueurs to chocolates to fruit purees.
To make pastry cream, heat the milk almost to a boil, then temper an egg, sugar, and cornstarch combination with the heated milk. Return the mixture to the stove top and cook, stirring constantly, over low heat until it thickens. This is fresh cream which is treated with a bacteria culture that thickens it and gives it a slightly sour taste. It is suitable for spooning, is widely used in French cookery and is becoming increasingly popular iIt has a fat content of 39% and cannot be whipped. For a healthier alternative choose the half fat version.