Vegan pastry cream

Custard, voilà bien un classique de la pâtisserie que je n’avais jamais végétalisé ! Et pourtant je peux vous dire que la crème pâtissière vegan n’a rien à envier à la classique, on retrouve toute la gourmandise même sans œufs ! Cela fait un petit moment que je développe cette recette, je peux vous dire qu’on en a mangé pas mal de la crème pâtissière ces dernières semaines !!! Et ça y est, je suis enfin arrivée à une version gourmande et soyeuse à souhait, also a gluten-free version,

with an incomparable vanilla taste !

Making plant-based pastry is easy as pie, no wacky or unobtainable ingredients in this recipe, only ingredients from the cupboard. A vegan pastry cream with only 6 ingredients, life is not beautiful ?! So whether it's to use it for you tart base, in pastries such as pain au raisins or Swiss with a puff pastry or in donuts, this vegetable pastry cream is waiting for you !

Vegan pastry cream

1/2 liter of vegetable milk
100 grams of sugar
75 g cornstarch
50 g vegetable margarine 80% de MG
1 pinch of turmeric powder
1/2 vanilla pod

To make the vegan pastry cream, heat the milk with the half vanilla pod cut in half lengthwise and scraped.
While the milk is heating, mix together the sugar and the starch then add a pinch of turmeric on the mixture.
Remove the vanilla pod and pour a little hot milk over the sugar/starch mixture, mix well then add the rest of the milk. Return the mixture to the saucepan over medium heat and bring to a boil, stirring constantly., the mixture should thicken.
Add the margarine off the heat, mix then film in contact and reserve at least 2 hours in the fridge.
Pour the pastry cream into a large bowl then whip with an electric whisk for a few minutes to obtain a silky texture.