With no more than 5 ingredients, it takes just 20 minutes to make the best ever cream to fill pastries and cakes.
Genuinely creamy vanilla filling
Ingredients:
• 150 g butter,
• vanilla extract,
• 3 egg whites,
• 250 g sugar,
• 250 ml coconut milk,
• 3 eggs.
Method:
Mix butter with sugar and stir until foamy. Add eggs and egg whites slowly and stir constantly. Mix coconut milk and vanilla extract into it. Cook it on a low temperature, stirring constantly for about 10 minutes until thickened. Once it’s cooled, spread it on pastries or cakes.
Basic vanilla cream
Looking for a light and fluffy cream for pastries and cakes? Try this one!
Ingredients:
• 450 ml milk,
• 4 egg yolks,
• 1/2 cup sugar,
• 3 ml vanilla extract.
Method:
Beat the egg yolks together with the sugar until smooth and add vanilla extract. Pour milk slowly, while continuing to stir. Start cooking it at a low temperature, stirring constantly. When it’s about to thicken, set the temperature even lower. Once the cream doesn’t run off the wooden spoon, it’s ready.
Basic chocolate cream
Ingredients:
• 500 ml milk,
• 150 g sugar,
• 50 g flour,
• 100 g cocoa powder,
• 60 g butter,
• 5 egg yolks,
• 2 tsp vanilla extract.
Method:
Pour three quarters of the milk with the vanilla extract into a non-stick bowl. Bring to the boil then set aside and let it cool for a while. Add the egg yolks, the sugar, and the vanilla into another bowl and beat it with a mixer until you get a creamy texture. Start mixing the cold and the lukewarm milk into it, while beating constantly. Sift the flour and cocoa powder into it with a sieve and stir until smooth. Start cooking at a low temperature until it becomes creamy. Set it aside and let it cool. In case you need more cream, double the ingredients. If not used up at once, place in the fridge covered with foil once it has cooled.
