Vanilla Pastry Cream

Cup of Yum
1. Place the milk in a saucepan, and heat over medium high heat. Bring it to a simmer, almost to a boil.
2. While heating the milk, place the sugar, egg yolks, cornstarch, vanilla extract, and salt in a bowl. Whisk until you have a thick, smooth mix. Place this bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).
3. As soon as the milk starts to simmer, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
4. Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.
5. While whisking, let the custard come to a boil (the custard will release a few thick bubbles that break the surface). You will need to stop whisking for a few seconds at a time while whisking to check if the custard has come to a boil.
6. Once the custard releases a bubble to the surface (starts to boil), lower the heat and cook for a further 60 - 70 seconds after you see the first bubbles break the surface. Make sure to keep whisking to prevent curdling or bubbling, and to cook the cornstarch well.
7. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
8. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. You can also choose to pass the custard through a sieve to remove any lumps.
9. Let the custard cool down to room temperature and then let it chill in the fridge for a few hours or overnight, until completely chilled.

Stabilized Chantilly Cream

1. Place the 1 cup chilled whipping cream (heavy cream) in a chilled metal bowl (of your mixer). Add the sugar and mix it in. Keep the bowl in the fridge until you’re ready to whip it.
2. Place the water in a small microwaveable bowl. Sprinkle the gelatin and stir it in. Allow the gelatin to bloom in the water for about 10 minutes.
3. Microwave the bloomed gelatin for about 10 – 20 seconds to dissolve the gelatin. But do NOT let it boil.
4. Stir in the 1 - 2 tbsp of chilled heavy cream to temper the gelatin mixture.
5. Start whisking the chilled heavy cream-sugar mix on high speed on your mixer, and quickly pour in the gelatin mixture. Make sure the gelatin is not poured directly onto the whisks, since this will cause the gelatin to set and form clumps.
6. Whisk the heavy cream on high for a few seconds to incorporate the gelatin.
7. Once the gelatin is incorporated, lower the speed to medium high, and whisk the cream until it's just starting to form mid peaks.
8. Use a whisk to manually whisk the cream the rest of the way until it reaches stiff peaks. Make sure to NOT let the heavy cream curdle / become grainy.
9. Use immediately.

Vanilla Diplomat Cream

1. Place the chilled pastry cream in a large bowl (with enough room to mix in the whipped cream).
2. With a balloon whisk, whisk the chilled pastry cream until smooth and creamy.
3. Fold about ⅓ of the whipped cream into the pastry cream. Once well mixed, fold the rest of the whipped cream into the custard.
4. Use immediately, before the gelatin sets.