Dream birthday cake. Gâteau d'anniversaire.
Crème Pâtissière with: Almond milk, or Soya Milk, or Rice Milk
2 large eggs
2 large egg yolks
1/2 cup + 2 tablespoons granulated sugar
3 tablespoons flour
2 tablespoons + 1 teaspoon cornstarch or potato starch
2 cups + 2 Tablespoons of the mild of your choice
1/2 teaspoon vanilla extract (not with almond milk)
3 tablespoons unsalted margarine or butter
In a medium sized mixing bowl, combine sugar, flour and starch. Beat the eggs and whisk in the dry ingredients. Make sure that the cornstarch and flour are fully incorporated and do not create any lumps.
Put the milk into a medium sauce pan on low heat. Add the egg mixture (while on low heat.) Whisk continually while raising the heat to medium.
The pastry cream will thicken at this point. Cook for another 2-3 minutes.
Once cooked, remove from the heat. Stir in the vanilla and the margarine and stir until melted.
Transfer the pastry cream to a bowl and place a piece of plastic directly on top to prevent a skin from forming.
Let cool at room temperature and then chill in the refrigerator. The chilled pastry cream will be thick and can be piped from a pastry bag.
For topping with glazed fruit, heat about 1/2 cup of apricot jam until it is thin. Coat the fruit with the apricot jam and place on the tarts. Lightly brush the top of the tarts for a nice sheen.
Non-dairy Frosting
1/2 cup (113 g) shortening.
1/2 cup margarine.
3 1/2 cups confectioners sugar, sifted
1 tablespoon vanilla extract
2 tablespoons soy milk
1. In a large bowl using electric beaters, cream together the shortening and margarine on medium-high speed.
2. Add the confectioner's sugar one cup at a time, beating on low speed after each addition until the sugar is well integrated.
3. Add the vanilla extract and the soymilk, beating on medium speed until the frosting is smooth, fluffy, and spreadable. This takes about 3 minutes.
Refrigerate until ready to use.
Dream birthday cake. Gâteau d'anniversaire.
Crème Pâtissière with: Almond milk, or Soya Milk, or Rice Milk
2 large eggs
2 large egg yolks
1/2 cup + 2 tablespoons granulated sugar
3 tablespoons flour
2 tablespoons + 1 teaspoon cornstarch or potato starch
2 cups + 2 Tablespoons of the mild of your choice
1/2 teaspoon vanilla extract (not with almond milk)
3 tablespoons unsalted margarine or butter
In a medium sized mixing bowl, combine sugar, flour and starch. Beat the eggs and whisk in the dry ingredients. Make sure that the cornstarch and flour are fully incorporated and do not create any lumps.
Put the milk into a medium sauce pan on low heat. Add the egg mixture (while on low heat.) Whisk continually while raising the heat to medium.
The pastry cream will thicken at this point. Cook for another 2-3 minutes.
Once cooked, remove from the heat. Stir in the vanilla and the margarine and stir until melted.
Transfer the pastry cream to a bowl and place a piece of plastic directly on top to prevent a skin from forming.
Let cool at room temperature and then chill in the refrigerator. The chilled pastry cream will be thick and can be piped from a pastry bag.
For topping with glazed fruit, heat about 1/2 cup of apricot jam until it is thin. Coat the fruit with the apricot jam and place on the tarts. Lightly brush the top of the tarts for a nice sheen.
Non-dairy Frosting
1/2 cup (113 g) shortening.
1/2 cup margarine.
3 1/2 cups confectioners sugar, sifted
1 tablespoon vanilla extract
2 tablespoons soy milk
1. In a large bowl using electric beaters, cream together the shortening and margarine on medium-high speed.
2. Add the confectioner's sugar one cup at a time, beating on low speed after each addition until the sugar is well integrated.
3. Add the vanilla extract and the soymilk, beating on medium speed until the frosting is smooth, fluffy, and spreadable. This takes about 3 minutes.
Refrigerate until ready to use.