Classic vegan pastry cream
Pastry cream is a basic element of baking that lets us make countless sweets and desserts, such as Berliner doughnuts, cream-filled xuixos (also called xuxos or susos), cakes and pastries, tartlets, Three Kings' rings and Sant Joan cocas, like this vegan Sant Joan coca filled with orange cream and cherries in syrup, among many others.
And starting from classic pastry cream, we can make varieties as exquisite as orange pastry cream or traditional Catalan cream with just a few small modifications, which is ideal for innovating and creating new, irresistible flavors and textures.
We can therefore conclude that vegan pastry cream is one of the most versatile and delicious creations and, in addition, has the great advantage of being very, very easy to prepare, allowing us to easily make incredible fillings and decorations.
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Tap on the steps to mark them as done
- Step 1Set aside one fifth of the total soy milk and mix it with the cornstarch, stirring well so no lumps remain.
- Step 2In a saucepan, heat the rest of the soy milk over medium heat with the lemon zest, the cinnamon stick, the vanilla extract and, if we want a slightly more intense color, the turmeric. When it comes to a boil, remove from the heat and add the sugar, stirring until it dissolves completely, and set aside.
- Step 3When the sugar has dissolved, put the saucepan back on the heat and, when it is about to start boiling, add the cornstarch and soy milk mixture and stir constantly until it thickens.
- Step 4Once the cream has thickened, turn off the heat and let it cool completely to room temperature. Then we can transfer it to the fridge so it finishes setting and is easier to use when preparing our sweets.