I came across this combination for peachy pavlova a while back while intending to make a pavlova with creme anglaise but followed the recipe on the opposite page of a pastry cookbook. I was stirring thinking “what did I do?” when the paste was thick and rich and decidedly not pourable. HA! My husband called to see how the day was going and I got to tell him that I had accidentally learned how to make pastry cream. Anyway, It has ended up being a top pavlova combination for us. Rich smooth pastry cream sitting in a bowl of crunchy pavlova topped with peaches and tart citrusy lemon syrup…. Excuse me while I head to the kitchen to break a few eggs.Jump to Recipe
Pastry cream usually calls for a few eggs yolks and a couple of whole eggs. This recipe has been adapted to use all 5 egg yolks left over from the pavlova. If you prefer to age your egg whites for a few days (as I do) just separate the whites from the yolks and keep each in their own containers under refrigeration for up to 3 days. Yolks have a tendency to expire more quickly than the whites so be certain that they are in a container that just fits them without any wiggle room or extra air and be sure there is no yolk discoloration or not so great smells before using.
A super summery pavlova dessert with peaches and pastry cream
For the pavlova
- 5 egg whites
- 9 oz sugar
- 2 tsp white vinager
For the pastry cream
- 5 egg yolks
- 1.25 oz corn starch
- 2 oz sugar
- 16 oz milk
- 2 oz sugar
- 1 oz butter
- 1 tbsp vanilla extract
- 2 peaches
- lemon syrup
- several sprigs of fresh thyme
To make individual pavlovas
Preheat the oven to 225f°
Line two trays with baking paper.
Add the egg whites to the stand mixer and beat on high speed until frothy and just starting to form soft peaks.
Reduce the mixing speed to medium and add sugar one teaspoon at a time slowly pouring out each teaspoon into the egg whites until all the sugar is incorporated and the mixture is smooth and shiny. This will take about 8 to 10 minutes.
Add the vinegar and continue to whisk on medium speed for about 3-5 minutes. The mixture should be shiny and able to hold very stiff peaks.
Using a large spoon scoop out 8 portions, 4 on each baking tray. Reserving about 1 cup of the mixture for piping decorations.
With the back of the spoon, create a shallow well in the middle of each pavlova.
Using a piping bag and a star tip pipe the remaining cup of meringue into little stars around the pavlovas onto the empty spaces of the baking sheets.
Palace the trays in the oven and bake for 20 minutes. After 20 minutes turn the oven off and allow pavlovas to cool in the oven.
To make pastry cream
With the whisk, beat the egg yolks, cornstarch, and first amount of sugar in the stainless steal bowl until completely smooth.
Add the milk and second amount of sugar to the saucepan. Bring to just a boil, stirring often to help dissolve the sugar.
Temper the egg mixture by slowly beating in the hot milk in a thin stream.
Return the mixture to the saucepan and bring to a boil, mixing constantly.
When the mixture comes to a boil and thickens, remove it from the heat.
Stir in the butter and vanilla, mixing until the butter is completely melted and incorporated.
I cool the mix right in the saucepan but to make it cool faster you can pour it into a shallow hotel pan or jelly roll pan. Cover the pastry cream with wax paper to keep a skin from forming and cool completely under refrigeration.
Place each pavlova on a dessert or small plate. Scoop the pastry cream like you would ice cream and add one scoop to the well of each pavlova. Top with a few slices of fresh peach, meringue stars, a sprig of thyme and a drizzle of lemon syrup.