Hi, I’m a newbie baker and I’m very inspired by your post to explore adding flavors to base recipes such as your pastry cream recipe. As you have explained in your post, one of the ways you can spice things up is by adding dairy-based ingredients like mascarpone or white chocolate to make it decadent and to add depth to the pastry cream. At the same time, i also want to infuse it with more floral notes like teas but I’m worried the tea notes would be diluted or get lost with the added dairy/chocolate. Do you have any tips on how to balance the two add-ins? Or would you not recommend to combine the two and just pick either one?
I’m looking forward to hearing your thoughts and thank you for the very insightful knowledge ❤️
You can definitely infuse teas etc before adding in more dairy! I usually infuse the milk using tea bags or herbs, if I know that I’m going to dilute the crème pat later, I’ll make this infusion nicr and strong. I then strain the infusions, and re-weigh the milk to account for any lost and then proceed to make crème pat as normal. I chat more about infusions in my summer fruit tarts post so that might be helpful to look at 💛
this is so informative thank you lots, using this next time i try making custard!! also vanilla pods are a little too pricey for me i was wondering if using vanilla bean paste would be too much of a downgrade or still be flavourful enough? i know it wont be the same though
Yes vanilla paste or extract is totally fine! I’ve actually been meaning to do a post about vanilla pods because there are ways of getting much more for your money. I’ll add it to my list
Hello - I know you've linked to those deep fluted small tart tins from this post, but I have been through this and the blind baking posts and I just can't see it. Please would you link to the tins please, I think they were from nisbets? Thanks, Lisa
Hi, I’m a newbie baker and I’m very inspired by your post to explore adding flavors to base recipes such as your pastry cream recipe. As you have explained in your post, one of the ways you can spice things up is by adding dairy-based ingredients like mascarpone or white chocolate to make it decadent and to add depth to the pastry cream. At the same time, i also want to infuse it with more floral notes like teas but I’m worried the tea notes would be diluted or get lost with the added dairy/chocolate. Do you have any tips on how to balance the two add-ins? Or would you not recommend to combine the two and just pick either one?
I’m looking forward to hearing your thoughts and thank you for the very insightful knowledge ❤️
You can definitely infuse teas etc before adding in more dairy! I usually infuse the milk using tea bags or herbs, if I know that I’m going to dilute the crème pat later, I’ll make this infusion nicr and strong. I then strain the infusions, and re-weigh the milk to account for any lost and then proceed to make crème pat as normal. I chat more about infusions in my summer fruit tarts post so that might be helpful to look at 💛
Whoaa I wasn’t expecting such prompt reply 🥹 Thank you so much for the tips and tricks and I will definitely check out the post. Appreciate it 💗
this is so informative thank you lots, using this next time i try making custard!! also vanilla pods are a little too pricey for me i was wondering if using vanilla bean paste would be too much of a downgrade or still be flavourful enough? i know it wont be the same though
Yes vanilla paste or extract is totally fine! I’ve actually been meaning to do a post about vanilla pods because there are ways of getting much more for your money. I’ll add it to my list
So glad to hear it! Will be looking forward to the post also!!
Hello - I know you've linked to those deep fluted small tart tins from this post, but I have been through this and the blind baking posts and I just can't see it. Please would you link to the tins please, I think they were from nisbets? Thanks, Lisa
Yes! Here’s the link, don’t know why it’s so long! If it doesn’t work just search matfer mini brioche tins and they should come up.
https://www.nisbets.co.uk/matfer-bourgeat-non-stick-mini-brioche-mould-75mm/e238?vatToggle=incvat&cm_mmc=PLA-_-21488580166-_--_-&cm_mmca1=go_21488580166____m_&kpid=go_cmp-21488580166_adg-_ad-__dev-m_ext-_prd-E238_sig-EAIaIQobChMIns2UpaXZhwMVj5ZQBh24sTj0EAQYASABEgIydfD_BwE&plaid=1&gad_source=1&gbraid=0AAAAAD_ES7o8tZirPZ9hxKNO1mTB3Yzco&gclid=EAIaIQobChMIns2UpaXZhwMVj5ZQBh24sTj0EAQYASABEgIydfD_BwE