Pastry Cream, Sweet Pastry and Jelly

24 March 2011

Today I learned how to make pastry cram and a sweet pastry. We also learned hot to do bottling.

Pastry Cream

2 L                   Milk

500 g               Sugar

6                      Eggs

125 g               Corn Flour

15 ml                Vanilla Essence

Add milk and vanilla to a pot and bring to the boil. Mix eggs and sugar in a large mixing bowl and whisk until sugar is dissolved in eggs. Add the milk mixture to the egg mixture little by little. Mix well and put the mixture back in a pot on the stove. Mix the corn flour with a little of the boiling mixture to form a paste to prevent lumps. Add the corn flour mixture to the pot and keep on stirring. The mixture will start to thicken and then it can be taken off the stove.

Sweet Pastry

8                      Eggs

80 g                 Sugar

40 g                 Butter

900 g               Cake Flour

2                      Zest of Lemons

Pinch                Salt

Melt the butter on the stove in a pan and keep to one side. Sift the flour into a mixing bowl. Zest the lemons. Whisk the eggs in a separate mixing bowl. Add the flour, sugar, lemon zest, salt and eggs together and mix into a dough. Dust a surface with flour and knee the dough until soft and elastic. Wrap the dough in cling film and let rest in fridge.

Jelly

4 packs            Jelly powder

2 L                   Water

Add the jelly powder to a large mixing bowl. Boil 1 L water and add to the jelly powder. Stir until the powder is dissolved. Add 1 L cold water and stir well. Pour liquid into a large steak and kidney dish and put in fridge to let it set.