PASTRY CREAM, CREME PATISSERIE
This basic pastry cream recipe is the base for filling many pastries, pies, cakes, and tarts. Pastry cream can be flavored in a variety of ways, is an incredibly versatile dessert component, and is also the base for making sweet souffles!
Provided by Bettie
Categories All Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Measure out all of the ingredients. Cut the butter into small pieces.
- In a large mixing bowl, beat the egg yolks (110 grams, 6 large) with the sugar (100 grams, ½ cup), cornstarch (30 grams, ¼ cup), and salt (1 gram, ¼ teaspoon) with a whisk until foamy and about double in size. This will ensure a smooth pastry cream.
- In a saucepan, heat the milk (568 grams, 2 ½ cups) until it starts to boil.
- Temper the egg yolks by slowly pouring about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl while you whisk and pour.
- Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, whisking continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process.
- Pour the hot pastry cream through a fine mesh sieve.
- If you are adding any chocolate or other flavorings, they can be whisked in at this point. Add the butter (28 grams, 2 tablespoons) and vanilla (1 ½ teaspoons) and whisk in.
- Place a piece of plastic wrap right on top of the pastry cream and refrigerate until ready to use.
- Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 0 calories
PASTRY CREAM
Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.
Provided by Food Network Kitchen
Time 2h25m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
- Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
- Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
- Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.
A BATCH OF PASTRY CREAM
Provided by Bryan Miller
Categories dessert
Time 15m
Yield About 1 1/4 quarts
Number Of Ingredients 5
Steps:
- Rinse a deep pot with cold water (to prevent scorching), and pour in milk and vanilla and bring to a boil.
- While milk is heating, whisk egg yolks and sugar in a mixing bowl until the combination is thick enough to form ribbons. Gradually mix in the flour.
- Pour hot milk into the egg mixture very gradually - one ladle at a time - while whisking vigorously. Pour mixture back into the pot and cook over medium flame while whisking constantly until mixture comes to a boil and thickens. Let it boil for 30 seconds, while whisking, to cook the flour. Transfer mixture to a stainless-steel bowl. Dot with butter to avoid formation of a crust.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 35 milligrams, Sugar 20 grams
PASTRY CREAM
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine Recipes European French
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g
VANILLA PASTRY CREAM
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 7
Steps:
- Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
- When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g
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