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.

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4 Comments

Estelle
28.2.22

Hello Emily,
which vegetable milk do you prefer to use for this recipe?
Have you found any differences depending on the milk you use??
I'm interested in your return, and thank you so much for the recipe!

Respond
- Emilie
  28.2.22
  
  Hello Estelle,
  For this recipe I preferred to use soy milk for its neutrality but it also works with almond milk (even if it necessarily adds a light almond taste !)
  I'm glad you like the recipe 😉
  
  Respond
  - Estelle
    1.3.22
    
    that works, Thanks a lot! I'm going to try this as soon as possible because I'm a fan of vanilla cream (and anything that tastes like vanilla 😉 )
    Have a great day and Happy Carnival ! 🙂
    
    Respond
    - Emilie
      4.3.22
      
      Thanks to you 😉
      
      Respond