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
EASY SWEET PASTRY DOUGH
Make and share this Easy Sweet Pastry Dough recipe from Food.com.
Provided by Muk_Muk
Categories Dessert
Time 20m
Yield 1 Pie crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and salt (if using) into a bowl.
- Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
- In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
- Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
- Roll out dough and shape to pie pan or cut out rounds for tarts.
Nutrition Facts : Calories 249, Fat 16.2, SaturatedFat 9.9, Cholesterol 63.9, Sodium 84.2, Carbohydrate 22.7, Fiber 0.6, Sugar 4.8, Protein 3.4
BASIC VANILLA PASTRY (SWEET PASTRY)
A great Donna Hay recipe this has never failed me and I am not the best of bakers.. I never thought I could make great pastry.
Provided by Aleigha Nicole
Categories Dessert
Time 40m
Yield 1 Base
Number Of Ingredients 6
Steps:
- Place the flour, sugar and baking powder in a food processor and process to combine.
- Add the butter and process until the mixture resembles fine breadcrumbs.
- With the motor running gradually add the water and vanilla and process until the mixture comes together to form a smooth dough.
- Wrap in plastic wrap nd place in the fridge for 30 minutes before using.
Nutrition Facts : Calories 1344.3, Fat 145.1, SaturatedFat 91.9, Cholesterol 384.7, Sodium 1368.8, Carbohydrate 13.5, Sugar 13.2, Protein 1.5
SWEET CHOUX PASTRY
Provided by Food Network
Categories dessert
Time 1h10m
Yield About 50 1-inch/2.5-cm balls
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F/190 degrees C.
- Put 1 1/2 cups/375 ml water, the butter, sugar and salt in a roomy saucepan and bring to a boil. Remove from the heat and add the flour all at once, beating until it forms a ball and pulls away from the sides of the pan. Return the pan to the heat for a minute or two and beat to dry it out a little. (Removing moisture will allow the paste to absorb more egg, which will ultimately make the puffs lighter.)
- Remove the pan from the heat. Beat in the eggs, the equivalent of one at a time, until fully incorporated. (Do not try to add them at once because they can't be incorporated quickly enough, it makes a total mess, and furthermore you may not need all of them.) After the third addition of egg, add only enough to make dough that will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon the dough into a piping bag.
- Mix a bit of milk into any remaining egg (if no egg left, use only milk). Have at the ready with a pastry brush for glazing. Pipe the dough into evenly-sized (about 1 inch/2.5 cm) balls on a nonstick baking sheet, leaving a good 2 inches/5 cm between them so they have room to expand. Brush the tops with the glaze and press the snouts down with a fingertip. Bake until puffed up, light, dry and golden, 25 to 30 minutes. Cool on a wire rack, so they can breathe all around and will keep their shape and not go soggy.
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
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
More about "basic vanilla pastry sweet pastry recipes"
SWEET SHORTCRUST PASTRY (SIMPLE SHORTBREAD CRUST) - BAKE …
From bakeitwithlove.com
Ratings 27Category Dessert, Pastries, Pastry RecipesCuisine FrenchTotal Time 1 hr
- In a large mixing bowl, or the bowl of your stand mixer, beat the butter until softened. Add the sugar next and continue to beat until light and fluffy.
- Choose a tart pan that will work best. Grease or coat the 8-9 inch tart pan with non-stick baking spray (oil and flour combination spray). *My preferred tart pan is metal, that also has a removable bottom. However, this sweet shortcrust pastry dough will form into any shape pan.
- Remove the chilled pastry crust and cut a sheet of aluminum foil or parchment paper that is larger than your pie or tart pan. *Leave excess edges for ease of removal while the baked crust is still warm/hot. Fill the lined shortcrust pastry with pie weights, dried beans or rice. Use enough of whatever you're using as weights to hold down the paper and keep the dough from puffing while baking.
SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Category Eggs RecipesCalories 429 per servingTotal Time 1 hr 50 mins
- Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using).
- Mix again.Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough.
- Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
EASY PUFF PASTRY DESSERTS - ALLRECIPES
From allrecipes.com
BEST EVER VANILLA PASTRY CREAM - LIVING SWEET MOMENTS
From livingsweetmoments.com
21 BEST PUFF PASTRY DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
35 EASY PASTRY RECIPES YOU CAN MAKE AT HOME | TASTE OF …
From tasteofhome.com
BASIC SWEET PASTRY DOUGH RECIPE - CUISINART.COM
From cuisinart.com
SWEET TART CRUST (FRENCH PASTRY – PâTE SUCRéE)
From recipetineats.com
PUFF PASTRY DESSERT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST BREAKFAST PASTRY RECIPES {DONUTS, SWEET ROLLS - LIL' LUNA
From lilluna.com
EASY CREAM PUFFS RECIPE - SHUGARY SWEETS
From shugarysweets.com
MY FAVORITE EASY BOSTOCK PASTRY RECIPEJOY THE BAKER
From joythebaker.com
HOW TO MAKE PASTRY CREAM (CRèME PâTISSIèRE RECIPE) - SERIOUS EATS
From seriouseats.com
BASIC SWEET PASTRY RECIPE | GOOD FOOD
From goodfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search