I love a good herrencreme. It’s one of those delicious desserts that you can whip up in a few minutes. It’s also one of those tasty treats that you can sit down and relax. Herrencreme tastes like a fancy ice cream and makes you feel as if you were at a ball sampling the hors-d’oeuvres before the king makes his announcement.
Speaking of Kings, my brother gets married tomorrow! Yay!! 🎉🎉💒💐⛪🎉🎉
(Huh, I didn’t know I could include those emojis. Super cool!)
I’ve almost finished his cake, decorations for his car and the reception! There’s still a bunch to do! I’m super excited for him, he’s an awesome guy. Whatever he does, I know he’ll be successful.
I could talk about him all day, but both of us have things to do 🙂 SO with that in mind, let’s quickly learn how to make herrencreme.
Interesting fact, herrencreme is often eaten after a large meal or special occasions such as weddings. (Did I select this by chance? 🙂 )
If you already know how to make a pastry cream, then you will not be surprised at how easy this is. I mean, if you can make pastry cream you can simplify this down to two steps.
Super Fast Herrencreme Recipe
- Make pastry cream
- Fold whipped cream into a pastry cream
But if you can’t, then you are in luck! I’ll show you how to make it! (Mind you, the pastry cream I typically make is slightly different from the cream we make for herrencreme. See what I mean!)
First, we need to gather our ingredients:
- 100 grams (½ cup) of sugar
- 18 grams (~2 tablespoons) of cornstarch
- 42.5 grams (2 tablespoons) of flour
- 1 pinch of salt
- 3 large egg yolks
- 5 milliliters (~1 teaspoon) of vanilla extract
- 500 milliliters (~17 fluid ounces) of milk
- 100 grams of block chocolate
- 200 milliliters (~7 fluid ounces) of heavy cream
- Almond extract, to taste
If you go on to make pastry cream in the future, then you’ll find similar directions to mine here. Whenever I make the cream, I always think of chunky cream of wheat. YUCK. I can’t stand that. If you keep that in mind, then you’ll understand why I make my cream the way I do.
First, we need to whisk together the dry ingredients, which are the sugar, flour, cornstarch, and salt. This will give the dry ingredients a more even dispersal when mixed with the wet. (We won’t have chunks of cream that are really salty or really sweet.) In a separate bowl, take the egg yolks and gently stir in the vanilla extract. Pour the dry ingredients into the vanilla-yolk mixture and whisk it together. This will form a thick paste. So don’t worry if it seems a bit off. I can promise you that this will act as a roux and help hold our cream together!
Second, place a pot on the stove. Once it gets warm, pour in the milk and allow the milk to heat up. Once whisps of steam start to rise off of the milk, then we’re ready to move onto the next step!
For the third step, I’ve seen this done many ways. (Well, I’ve also seen people pour each ingredient separately into the milk. But let’s not talk about that.) Often, bakers will pour the egg yolk paste directly into the pot. Every time I’ve tried that I always scramble the eggs. The pot is WAY too hot, or the pot isn’t big enough and I spill. I’ve encountered too many problems to feel comfortable doing that. Instead, I pour the milk paste into the egg yolk paste. And then I whisk until it is fully incorporated. Try it! It always works for me! Only pour a bit in at a time, it’s just easier.
Next, place a strainer on top of the pot that held the milk. Slowly pour the mixture through the strainer into the pot. (This will catch any eggshells or chunks that we missed.) Place the pot on a medium stove. Stir until the mixture thickens. Once it thickens, stop stirring and wait until a few bubbles form. Then quickly remove the pot from the heat and stir for a minute.
Pour the pastry cream through a strainer into a bowl. Cover the cream with plastic wrap and chill completely.
OK! We’re almost there! We’ll be eating our herrencreme in no time!
Select your favorite topping (chocolate is traditional, so I used that if you use chocolate grate it into small pieces).
Beat the heavy cream into whipped cream. Then gently fold the pastry cream and the whipped cream together.
To serve, scoop the herrencreme into a bowl and then top with fruit and/or your favorite topping (the grated chocolate)!
My goodness! I can’t believe I typed all that in a rush! That is a rather simple recipe for herrencreme! I know you’ll love the herrencreme as much as I!
Let me know what you think! You can whip this up in a few hours, try it!
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