Coffee Pastry Cream
Provides choline from egg yolks and dairy fat from butter and milk, so it feels fuller and more satisfying than many sweetened creams without a true custard base. Coffee adds depth and a drier finish, while a small amount of tapioca starch and pectin helps keep the cream smooth without relying on sugar syrup.
Blend milk (220 g), allulose (20 g), pectin NH (4 g), salt (0.5 g), and vanilla (0.5 g) until smooth, then let the mixture stand for 5-10 minutes so the pectin can hydrate evenly.
In a separate bowl, stir tapioca starch (4 g) with water (20 g) until smooth, add egg yolk (40 g), and mix again until no lumps remain.
Heat the milk mixture over medium heat until it almost reaches a boil, stirring constantly, and remove it from the stove as soon as the first active bubbles appear around the edges.
Slowly pour the hot milk mixture into the yolk mixture while whisking, then return everything to the saucepan. Cook over low heat for 3-4 minutes, stirring constantly, until the cream thickens and lightly coats the spatula without leaving a watery trail.
Remove the saucepan from the heat, add butter (60 g) and coffee (3 g), then blend again until the cream looks glossy and completely smooth.
Transfer the cream to a container, cover it with plastic wrap directly on the surface, and chill it in the refrigerator for at least 6 hours so the texture can fully stabilize.
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