Coconut Pastry Cream || Coconut Custard Filling || Recipe
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- Опубліковано 6 вер 2024
- A creamy, smooth, and rich coconut pastry cream (crème pâtissière) is a very versatile stirred custard. You can use it as a topping or filling for tarts, cakes, eclairs and so many other pastries, or you can just snack on it. They make good snacks : D
I find the coconut and vanilla combo is quite nice, so I added in a small amount of vanilla. You can skip it if you prefer not to add it.
Recipe:
3 egg yolks
65g sugar
25g corn starch
½ tsp vanilla extract
310g coconut milk
40g cold butter
Music:
Dwarf Star by Freedom Trail Studio
/ @freedomtrailstudio
I'm glad you switch to the whisk, half way boiled looked like it was starting to curdle with that spatula
Haha curdled pastry cream is not fun to deal with.
I wanted to make a queen of puddings, but with coconut custard and raspberry jam! I think this will be perfect! Thanks!
Thank you so much! Please let me know how it turns out after, if you don't mind :D I've never heard of or tried queen of puddings but they look really good! Now I wanna try them ^^"
@@tslearningpastry3027 I finally did it, it turned out pretty good! I added milk and desiccated coconut so I get more portions out of it and it worked well. My first attempt at a meringue was a bit of a fail though! But just the jam and custard still worked quite well. Thanks for the recipe :)
Thank you for the update! So glad to hear that it turned out good :D
Best recipe 😘❤️
Thank you! Glad it turned out well for you :D
Hi, Can I make this custard a day before I need to use it? I want to use it as a filling for my Coconut cake.
Yeah definitel! As long as it's covered with a wrap touching the surface, it'll be good :D
@@tslearningpastry3027 Awesome thank you! 🥰
And also, refrigerated :D
Instead of coconut milk, could i boil some coconut in whole milk to give it taste and use that ?
That's very interesting. I think it will work too! That's actually how we get coconut milk back home. Instead of canned or powder, we add warm water to shredded coconut and squeeze the coconut to get the tasty coconut milk. Please let me know how it turns out if you do try it!
thanks mate
:D
Is it ok to add some sweetened coconut for texture?
For sure. I'd add a little at a time : )
it worked out great! thanks@@tslearningpastry3027
Happy it turned out well! :D
I know this video is two years old but can this be used to fill macarons?
I personally wouldn't because it will likely make the macarons soggy very fast. As well, it's rather runny for macarons. I would turn it into a German buttercream (or mousseline as some people call it) by adding more butter and go from there. : )
long lasting? out of refrigerator.
Not really as it contains eggs, so it's better to take it out of the fridge as close to serving time as possible. : )
can i use coconut cream?
Hmm depends on the thickness of the coconut cream you get. I would dilute the coconut cream with some milk or water (sometimes coconut cream is way thicker than coconut milk), and also cook it with a lower heat.
Hey is it a must to refrigerate?
Hello, refrigeration sets the cream faster and firmer (plus the food safety reason), therefore suitable for piping. If let sit at room temp, it will take longer and likely not set enough for piping, or not set enough to hold its shape as a pie filling (when sliced).
Storing wise, it is a must because of food safety.
Hope this helps! :D
Can i have the recipe in cups? I don't have scale😔
This is the converted recipe (some with Google's help):
3 egg yolks
1/3 cup sugar
10 tsp corn starch
½ tsp vanilla extract
1 1/3 cups coconut milk
3 tbsp cold butter
Hope it works out well :D