Traditional Turkish ‘Yaş Pasta Kreması’
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- Serving: 8
- Prep time: 20 m
- Cook time: 10 m
- Ready in: 1:40 h
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:
- As a filling for one standard 8-inch to 9-inch cake.
- Filling and topping for 8-12 cupcakes.
- Used as a layer in desserts: 8-10 servings.
Preparation Time:
- Combining and heating milk & sugar: 3-5 minutes.
- Whisking egg yolk & cornstarch: 1-2 minutes.
- Tempering and combining: 2 minutes.
- Thickening the mixture: 5-7 minutes.
- Adding flavor and richness: 3-5 minutes.
- Cooling: This can vary based on room temperature, but let’s estimate around 1-2 hours for complete cooling.
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.
Ingredients
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Total Nutritional Values
Calories
1227
1227
Total Fat
88g
88g
Cholesterol
369mg
369mg
Sodium
140mg
140mg
Total Carbohydrates
97g
97g
Dietary Fiber
0g
0g
Sugars
85g
85g
Protein
14g
14g
Instructions
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Instructions
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.
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2-Egg & Cornstarch Fusion: In a separate bowl, whisk together the egg yolk and cornstarch until you achieve a smooth paste.
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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.
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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.
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5-Infusing Flavor: Once the mixture has thickened, remove from heat and stir in the vanilla extract.
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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.
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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.
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8-Storing: If you're not using the cream immediately, store it in the refrigerator. It's best used within 24-48 hours.
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Conclusion
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!
