Vanilla Pastry Cream for Cakes

METHOD

1. Combine soy milk, water and vanilla bean in a 4 QT pot and bring to a boil. Steep for 10-15 minutes.

2. Scale sunflower lecithin, agar-agar, and salt together; combine with warm liquids.

3. Mix cornstarch and sugar with a whisk and temper in warm liquids to create a smooth slurry. 

4. Add the slurry back to the pot and turn on medium heat, bring to a boil. Once at a boil, cook on medium-low heat for 2 minutes. 

5. Remove vanilla bean pod, pour cooked pastry cream over butter, and immersion blend until combined.

6. Pour into a container or on a sheet pan and place plastic wrap directly on the surface of the pastry cream to cool.

NOTES

• You can use organic granulated sugar (no need to process) with no difference in results.

• Adding too much Turmeric will turn your pastry cream a vibrant yellow.