Happy Easter!

Happy Easter! What have you baked for Easter this year?

I made this cute traditional Easter cake from Germany.  It is called Osterlammkuchen, it means literally  Easter lamb cake.

Lamb cake mold from Zenker

I bought this lamb mold from Zenker for around 10 Euro.  This mold is equipped with 4 paperclips to hold the molds together.  At first I was uncertain whether this will go smoothly. It turned out, the paperclips did their job really good! Do not underestimate the power of paperclips ;)  You just need to "trim" the cake at the bottom and around the edges. 

For the cake batter, I used the lemon cake recipe. After the cake came out from the oven, it has to be cooled completely before we can open the mold. You just need to "trim" the cake around the edges and decorate it with powdered sugar.  Voilaaaa you got an eye catcher at your party table!
 

Lemon Cake Video

 I would happy to know, what have you baked for easter this year!

Crème Pâtissière à la Vanille ( Vanilla Pastry Cream )

Today I will share  crème pâtissière à la Vanille recipe. 

Crème pâtissière, as a filling in French pâtisserie, has a smooth and firm texture.  It can be plain or be flavored with vanilla, coffee, orange or lemon zest, chocolate, or liquor (rum, amaretto, or Cointreau). 

 
Making this thick custard is a preparation for making desserts such as cream pies, profiteroles, eclair, cakes and tarts. These desserts with crème pâtissière are best served cold.  So I suggest to make this cream a day ahead and let the crème pâtissière rest overnight in the fridge.

Let´s begin!


Vanilla Pastry Cream

Ingredients:
500 ml whole milk (3.5 - 3.8% fat)
4 large egg yolks
100 gr sugar
20 gr cornstarch + 20 gr plain flour, sifted
40 grams unsalted butter (3 tbsp)
½ vanilla bean or 1 tbsp vanilla extract (*If you use vanilla extract, add it at the end after adding butter)

Methods:

• Bring the milk, vanilla bean (pulp and pod) to  boil in a saucepan over medium-low heat.  If you want to use liquor as flavor, this would be the perfect time to add it into the mixture.
• In a mixing bowl break the yolks then whisk together with sugar, until combine. Add sifted starch and mix until smooth and fully incorporated.
• When the milk is hot, pour about half of it into yolk mixture and combine well then transfer it to the previous pan.
• Whisk continuously over medium heat, once you feel that the mixture is becoming slightly thick, remove it from the heat and add butter then whisk until the mixture is thick.
• Transfer to a bowl, cover the surface tightly with a piece of plastic wrap.This will prevent the formation of a crust (or dry skin). 
• Cool the cream in the fridge, minimum resting time in the fridge: 2-3 hours.

Note:

1. Use the pastry cream within 3 days.
2. Before using, whisk in the bowl for few seconds until smooth.