Espresso Pastry Cream

Name: Espresso Pastry Cream
Yield: Yield: 1.49 kg/3.28 lb
Cuisine: United States
Ingredients: Instant coffee crystals 10 g .35 oz .67%; Milk 1, at room temperature 80 g 2.82 oz 5.37%; Cornstarch 80 g 2.82 oz 5.37%; Sugar 200 g 7.05 oz 13.42%; Egg yolks, at room temperature 200 g 7.05 oz 13.42%; Milk 2 920 g 32.45 oz 61.74%

Preparation info

Yield:
1.49
kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk 1, at room temperature 80 g 2.82 oz 5.37%
Instant coffee crystals

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

Follow the procedure for pastry cream. Add the instant coffee crystals with the first amount of milk before boiling it.