orange rosemary pastry cream.

I've been craving for eclairs and profiteroles for a while now~ So I've decided to satisfy that craving! Though before I can even go on to make them, I need to work on a filling. My palate was tried of the traditional vanilla or chocolate pastry cream. So...

Behold~ orange rosemary pastry cream. I know, I know... it's a weird combination. But trust me on this~ it'll work out in the end. It's sort of like love and relationships, sometimes you need giant leaps of irrational faith to pull through. Though, for me... It's taking all of my sanity and patience along with faith to deal with my predicament. Guys are so troublesome and just frustrating sometimes. And... we still bother with them. The only difference is that the thing that's getting broken are eggs and not hearts. A much less painful ordeal~

Orange, meet rosemary. I'll leave you two to mingle and get to know each other. ;)

orange rosemary pastry cream


(adapted from the Tartine cookbook)

we'll need:

2 cups whole milk
1 sprig rosemary
zest of 1 large orange
1/4 tsp salt
1/2tsp vanilla extract
3~4tbls cornstarch
1/2 cup + 1tbls sugar
2 large eggs
4tbls unsalted butter

utensils:
measuring spoons/cups
heavy saucepan
whisk
2 heat-proof bowls
fine-mesh sieve
plastic wrap

~Rest the sieve on the rim of one of the bowls and set aside. Pour the milk into the saucepan, adding the sprig of rosemary, orange zest, and salt. Place the saucepan over medium-high heat, and bring to just under a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan.

~Meanwhile, in the second mixing bowl, whisk together the cornstarch and sugar. (For a firmer pastry cream, add the 4th tablespoon of cornstarch) Add the eggs and whisk until smooth. When the milk is ready, remove the rosemary sprig, add the vanilla and remove from heat. Carefully ladle about one-third of the hot milk into the egg mixture, whisking continuously. Pour the mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream (about 2mins). Let the mixture reach the boiling point to cook the starch. (Do not allow the pastry cream to boil vigorously as it will turn into a curdled mess.)

~Remove from the heat and immediately pour the mixture through the sieve, into the bowl. Let cool for 10 minutes, stirring occasionally to release the heat and prevent a skin from forming on top. Next, cut the butter into 1tbls pieces. When the pastry cream is about 140F, whisk the butter into the pastry cream 1tbls at a time, always whisking until smooth before adding the next tablespoon. Cover with plastic wrap, pressing it directly on top of the cream to prevent the formation of skin. Place in the fridge and let it firm up.

Use this cream as fillings for tarts, accompaniment to fruits, or as fillings for profiteroles/eclairs.

Note: To prepare plain pastry cream, simply omit the orange zest and rosemary, adding 1tsp of vanilla extract instead of 1/2.

Recipe for choux pastry is here~