Bakers Creme Recipes

PASTRY CREAM, CREME PATISSERIE

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.

HOLLAND CREAM (WHITE CREAM FILLING)

Steps:

• In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
• Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

HOW TO MAKE PASTRY CREAM (CRèME PâTISSIèRE RECIPE)

Steps:

• In a 2-quart stainless steel saucier, combine milk and scraped vanilla bean along with its seeds. Bring to a bare simmer over medium heat. Remove from heat, cover to prevent evaporation, and let steep for 30 minutes.
• In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
• In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
• Uncover infused milk and remove vanilla bean (see note). While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream, until all of it has been added.
• Return the mixture to the same saucier. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize a starch-dissolving protein found in egg yolks.
• Off-heat, whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
• When ready to use the pastry cream, whisk until smooth.

BAKERS CREME

Steps:

• Preheat oven to 350. Bring cream to simmer in heavy large saucepan over medium heat. Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gradually beat in hot cream. Stir in vanilla. Pour custard into ten 6 oz custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2 inch up sides of cups. Bake until centers are just set, about 45 minutes. Remove cups from water. Cover and refrigerate until well chilled. (Can be done 1 day ahead) Press brown sugar through a sieve and blast with blow torch until sugar is evenly melted across top. Chill for 1-2 hours.

BAKER'S CREME

Steps:

• Preheat oven to 350°F.
• Bring cream to simmer in heavy large saucepan over medium heat.
• Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
• Gradually beat in hot cream.
• Stir in vanilla.
• Pour custard into ten 6-ounce custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2" up sides of cups.
• Bake until centers are just set, about 45 minutes.
• Remove cups from water.
• Cover and refrigerate until well chilled.
• (Can be prepared up to one day ahead.).
• Preheat broiler.
• Press enough brown sugar through sieve over custards to lightly cover.
• Broil in batches until sugar caramelizes, about one minute.
• Cover and refrigerate until well chilled, at least one, and up to, two hours.

PASTRY CREAM

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.