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Pastry Cream using Crèmou

Pastry Cream using Crèmou

Fill a tart, put it into buns, doughs, make a custard type thing, whatever, I've adapted a recipe found online to use the Crèmou for a more fatty creamy and velvety texture.

What you need

  • 100g Crèmou
  • 260g Soy milk (will work with almond milk)
  • 30g Cornstarch

What to do 

  • In a saucepan, add the plant milk and Crèmou. Use a whisk to combine both together.
  • Add the cornstarch and mix well
  • On medium-med/high heat, heat the mixture while continuing mixing. You may need to switch to a silicone spatula as the mixture thickens. Ensure the bottom of the pan is stirred so nothing burns.
  • After about 5 mins of mixing and the mixture if smooth, thick and velvet, you can remove from the heat and transfer to a container to cool down.
  • Ready to use. Place it into the fridge where it will firm up a bit more and safe to use in pasties and stuff

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