Delicious Pastry Cream and Toppings Recipe

Start by warming the milk with vanilla beans if you are using them. If you are using vanilla sugar or powder, you can skip this step. In a mixing bowl, combine the milk, egg yolks, sugar, and cornstarch.

Cook the mixture over medium heat, stirring constantly, until it thickens, reaching about 82°C (180°F). Once thickened, remove it from heat and stir in the white chocolate and butter until fully melted and incorporated. Let it cool by covering with plastic wrap directly on the surface to prevent a skin from forming.

You can also add flavors like pistachio paste, Nutella, or various fruit jams for different tastes.

In a small saucepan, combine water and sugar. Heat until the sugar is completely dissolved. Once dissolved, remove from heat and stir in the rum. Let it cool before using.

Feel free to experiment with the base of the soaking syrup; you can use milk or fruit juice to add unique flavors and aromas.

In a heatproof bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir constantly until the sugar is completely dissolved. You can check this by rubbing the mixture between your fingers; it should feel smooth without any grainy texture.

Once ready, transfer the mixture to a mixing bowl and beat it with a mixer on high speed until it forms stiff, glossy peaks. This meringue can be used for various decorations, or you can pipe it to make meringues and bake them at 100°C (212°F) for about one hour.