French Cream Filling Recipes

PASTRY CREAM (CRèME PâTISSIèRE)

Steps:

• In a large bowl, whisk the eggs with the granulated sugar. Add in the flour, cornstarch, and salt, and whisk everything to combine. Whisk until the mixture is thick and appears to be a paler yellow than before.
• In a large saucepan, heat the milk until hot, but not simmering or boiling. Pour about 1/4 cup of the hot milk into the egg mixture, whisking vigorously as you do. Add another 1/4 cup of hot milk and again whisk vigorously to combine. Gradually stream in the rest of the hot milk, whisking the egg mixture the entire time. Temporarily set this aside; rinse the saucepan under running water to get it clean again then dry the pan with a paper towel.
• Pour the entire mixture back into the saucepan and whisk over medium-low heat just until the mixture begins to thicken into a pudding-like consistency and appears to bubble.
• Add the vanilla into the mixture and whisk to combine. If your cream has any lumps in it, just keep whisking vigorously to smooth them out. If there are any stubborn lumps, you can force the cream through a sieve to separate the clumps from the pastry cream.
• Transfer the pastry cream to a bowl and place a sheet of plastic wrap directly onto the cream. Refrigerate the pastry cream until chilled. When ready to use, whisk the cream to loosen it up and pipe into your desired dessert.

FRENCH BUTTERCREAM

Steps:

• Place the whole eggs and yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the eggs are pale yellow and thick, about 5 minutes. (The eggs will hold an indent made with your finger for a few seconds.)
• Meanwhile, pour the sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
• Begin whipping the eggs again on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick, but will not form a peak at this point. Beat in the salt.
• While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract.
• Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten again to smooth out before using.

FRENCH CREAM FILLING

Steps:

• Beat white until foamy and add salt. Beat until stiff and not dry. Beat cream separately until it forms soft peaks. Slowly beat in sugar and vanilla. Fold two mixes together.

FRENCH PASTRY CREAM

Steps:

• In a medium saucepan, heat 2 cups milk to boiling.
• While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
• Whisk in cornstarch and flour until smooth.
• Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
• Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
• Whisk constantly.
• Reduce heat to low and cook for another 2 minutes.
• Remove from heat and stir in vanilla or other flavorings.
• Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.