Detour Inspired Pastry Creams
This recipe comes from the personal cook book of our talented brewer, Will Garrett. Get ready for a highly precise and tested recipe, and don't forget the kitchen scale.
Yields: 16-20 Doughnuts
Ingredients: First Step
- 600 grams Whole Milk
- 100 grams Granulated Sugar
- 1.5 grams Fine Sea Salt
Directions: First Step
- Add ingredients to a medium sized sauce pan, bring almost to a boil over medium heat whisking constantly to dissolve the sugar.
Ingredients: Second Step
- 120 grams Whole Milk
- 30 grams Corn Starch
- 9.1 grams All Purpose Flour
- 4 Large Egg Yolks
Directions: Second Step
- Whisk together ingredients from the second step in a separate bowl.
- Once the sugar is dissolved in the pan on the heat, add a small amount (1/2 a cup) of the heated mixture to the egg mixture to temper the eggs. Stream it in slowly, it might be useful to have a friend help you. WHISK CONSTANTLY! If your eggs get lumpy, you cooked them and you’ll have to start over ☹.
- Slowly pour the tempered egg mixture back into the sauce pan, whisking constantly. Your arm should hurt from all the whisking at this point, this is normal. Bring to a boil over medium high heat and keep whisking constantly. Push through the pain.
- The mixture will eventually thicken, this happens quite quickly, it’s magical. The mixture should coat the back of a spoon and if you drag your finger through the back of the spoon it will hold its shape.
Ingredients: Third Step
- 57 grams Unsalted Butter
- 8.4 grams (2 tsp) Vanilla Extract
- 1/3 cup Peach Juice
- 1/3 cup Guava Nectar
Directions: Third Step
Recipes by Brewer Will Garrett.
- Remove your mixture from the heat and strain through a fine mesh sieve into a bowl.
- Stir in your vanilla and unsalted butter until fully incorporated
- Stir in your peach juice and guava nectar.
- Refrain from eating all of your delicious pastry cream with a spoon right here, right now.
- Cover your pastry cream with plastic wrap, ensuring that the plastic wrap is right on the surface of the pastry cream. If it isn’t touching, your pastry cream will form a skin…ew.
- Cool in the fridge for 1 hour, or until full cooled.
- Using a piping bag fitted with a round tip, pipe your filling into your doughnuts. Don’t glaze them first, you’ll regret it big time when you’re smooshing the glaze while you try to fill them.
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