Y’all, I feel so fancy. After a billion hours of watching Great British Bake-Off, I actually undertook the omnipresent pastry cream or “creme patissiere” myself with this absolutely delish salted honey custard.
And here’s the thing—IT’S SHOCKINGLY EASY. (Side note, why don’t American desserts have more pastry cream?? Missed opportunities…)
Now granted, this recipe uses cornstarch (or “corn flour”, as the Brits call it), which Mary Berry seems to consider a cheat for the skill levels of GBBO contestants.
But it’s normal in most pastry cream recipes, and is definitely our friend here in achieving a thick, pipe-able pastry cream that is great for filling cakes, cream puffs, and more (you can see it trying to spill out of the cream puffs below).
And let’s talk about this flavor, which is so DREAMMMMMY. It’s sweet enough, but the salt balances it out nicely. Quite subtle. I’m not a caramel person and so have never really understood the appeal of salted caramel. Now I know that *this* is my own personal salted caramel.
I discovered this salted honey custard as a component in the cake I initially made for my birthday…”salted honey orange cake” sounded right up my alley. But I ended up finding that neither the cake nor the frosting really did anything for me.
This custard on the other hand was my everything, and so I did a birthday cake re-do recently—“Elvis” cream puffs with these as the filling.