Sweet Dessert Vol-au-vents Recipe (video)
Here's the last video using our pastry cream! Not too long ago we made some delicious savoury vol-au-vents with the sauce chivry we made, and this time we're doing tiny little sweet ones with the vanilla pastry cream! We also used the raspberry apricot jam we made a while back as a glaze for the delightful fresh raspberries, and the whole thing was super tasty.
Of course, as you can see, we had some trouble with the pastry cream! It didn't quite set after chilling probably because we undercooked it. The amylase in the egg yolks will denature the starch and prevent it from getting that silky firm texture that you'd expect from a really nice pastry cream. HOWEVER! You can fix this. If you take 1 tbsp of the starch you used plus 2 tbsp of milk and mix them together, then put your runny pastry cream back on the heat, whisk the slurry in thoroughly, and cook for another 3-5 minutes, the pastry cream should set up perfectly after it is properly chilled. We didn't have time for this video, but we weren't too concerned. They didn't look proper, but they sure tasted good!
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