Sharing another recipe, which I came up with/adapted from several different recipes.
So, this is a recipe to make cream, to use in pies or cakes likes “éclairs”, “choux à la crème”, etc… You can just replace the coconut floss from this recipe : https://melina-j.me/tarte-recipe/ with a layer of cream.
Ingredients :
1 egg yolk (the yellow part of the egg)
25g of rice flour
250ml of coconut milk
50g of almond powder
(optional : 25g of white sugar)
In a bowl, whisk the egg yolk, add the sugar (if you add any) and whisk it together, then add the rice flour and mix it. (Careful to not get chunks)
Pour the coconut milk in a pan, heat it until it starts to boil (the small bubbles on the side, not the big bubbles when it boils).
Pour half of the hot coconut milk in the bowl (which contains the egg and flour), add the almond powder, whisk until you get a creamy consistency. Then pour this cream into the pan, where there’s the other half of the coconut milk. Heat it over low heat, stir until you get a consistent cream. (Careful here, takes very fast).
Pour the cream in a bowl, wait a bit until it’s cold. Use it for pies and other cakes.
Notes :
I used these quantities as the coconut milk I buy is sold by 250ml boxes, but I had enough to make 2 pies, (more or less 25 cm of diameter), unless you like your pies with a very thick layer of cream, just divide the quantities by 2 (except for the egg, use a small one, I guess).
Most recipes use maizena, I just use rice flour instead. I guess you can use wheat flour instead if you don’t have maizena nor rice flour.
Most recipes use 2 or even 3 eggs. I decided to only use 1 as I’ve tried a recipe before which is called “crème aux oeufs”, egg cream, which is a dessert, not cream for pies, I followed the recipe except that I used soy milk instead of cow milk. I don’t know how it was supposed to taste with cow milk, but what I got tasted like sweet omelette. That’s why I only added one egg here. Bad memories, was afraid it would taste like omelette again.
Now that’s why I don’t really like to use soy milk when baking and rather use coconut milk : soy milk is quite bland in taste, and a bit bitter, so you need to add sugar in your cakes, otherwise it doesn’t really taste good, whereas coconut milk is naturally sweet and very strong taste-wise.
I think this cream is ok to use without adding sugar in pies with lots of fruits, but you defo need to add something to sweeten it if you want to use it in cakes like “éclairs”, it’s a bit bitter, which makes it great to contrast with fruits, but not for standalone use.
That’s also why I don’t add sugar in the paste. Cooking is like music, you need to make sure everything goes together, that it blends together. If you add sugar to the paste, then the cream would taste bitter and bland in comparison, so you’d need to add sugar in it, but then the fruits would taste less sweet in comparison, so you’d need to add a mixture of butter and sugar on top of the fruits, like they do in big bakeries. It’s all or nothing.
I forgot to take pictures of the cream, so yeah… ^_^
Also, the Cymellia website will be back online in a few days, we’re implementing new stuff and will need to do some testing as well.