Within the heart of Turkish patisserie lies a secret that gives their cakes an irresistible allure – the Yaş Pasta Kreması. This traditional Turkish cake cream is known for its luxurious texture and balanced sweetness. It perfectly complements the moist layers of a cake, giving each bite a velvety richness that’s hard to resist. Let’s delve into the making of this delightful cream.
Yield: The recipe produces approximately 600 ml (or slightly more) of the cream once you account for the additional volume from the sugar, egg yolk, cornstarch, and butter.
Number of Servings: Depending on how you intend to use it:
Preparation Time:
Total Preparation Time: Approximately 15-20 minutes of active preparation, with an additional 1-2 hours of cooling time.
Cooking Time: This would be the time spent heating and thickening the mixture on the stove, which is about 8-12 minutes in total.
Total Active Preparation Time: 23-32 minutes (excluding cooling time).
From start to finish, you’re looking at approximately 1 hour and 45 minutes to 2 hours and 30 minutes to prepare the Yaş Pasta Kreması, inclusive of cooling time.
1-Milk Mixture: In a medium-sized saucepan, combine the milk and sugar. Heat this mixture over medium heat, stirring occasionally until the sugar dissolves completely.
2-Egg & Cornstarch Fusion: In a separate bowl, whisk together the egg yolk and cornstarch until you achieve a smooth paste.
3-Tempering: Slowly pour a small amount of the heated milk mixture into the egg yolk mixture, continuously whisking to prevent the egg yolk from scrambling. This process is known as tempering. Once they're well-combined, pour this mixture back into the saucepan with the remaining milk.
4-Thickening: Place the saucepan back on the stove over low to medium heat. Stir continuously until the mixture thickens. This should take about 5-7 minutes.
5-Infusing Flavor: Once the mixture has thickened, remove from heat and stir in the vanilla extract.
6-Adding Richness: While the mixture is still warm, add the room temperature butter. Stir vigorously until the butter melts completely and is fully incorporated, giving the cream a glossy finish.
7-Cooling: Transfer the cream to a bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the cream. This prevents a skin from forming on top. Allow it to cool completely.
8-Storing: If you're not using the cream immediately, store it in the refrigerator. It's best used within 24-48 hours.
The Traditional Turkish 'Yaş Pasta Kreması' is a testament to the beauty of simple ingredients coming together in perfect harmony. It's the soul of many iconic Turkish desserts, offering a creamy contrast to spongy cake layers. Whether you're crafting a classic Yaş Pasta or just seeking a rich filling for your desserts, this cream promises an embrace of velvety goodness. Happy baking and afiyet olsun!
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip.
