ORANGE PASTRY CREAM
Make and share this Orange Pastry Cream recipe from Food.com.
Provided by Chef mariajane
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a sall saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and coner. Set aside 10 minutes; discard orange zest and vanilla pod.
- Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolks; add the sugar mixture and continue whisking until pale yellow.
- Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from side of pan.
- Slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. Transfer this new mixture back to saucepan.
- Set saucepan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously until very thick, about 1 1/2 minutes.
- Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice-water bath. Whisk butter, piece by piece, into pastry cream while still warm. Let cool completey. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store in refrigerator up to 1 day.
Nutrition Facts : Calories 681.5, Fat 41.5, SaturatedFat 23.3, Cholesterol 516.5, Sodium 200.8, Carbohydrate 62.4, Sugar 50.5, Protein 17.2
ORANGE-VANILLA PASTRY CREAM
Use this recipe when making our Berry Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes.
- Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated.
- With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
VANILLA PASTRY CREAM
I am a very fussy person when it comes to pastry cream, and the kid's are more fussy than me. Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, eclairs, tarts, and Genoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious. Chill:1 hour So the Total Time:1 hour, 15 minutes Yield: Fills 1 standard pastry recipe
Provided by CHEF GRPA
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
- 2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
- My Notes: I made this creme patisserie for some profiteroles I made and it was great:-) sweet, smooth and perfect consistency for use with pastry. I think next time I will substitute the vanilla essence for real bean extract tho for a little more flavour but it still tasted great. I will never buy custard again after making this.
- To me, The reason there are no cooking directions or explanations of ""what to do"" after mixing ingredients is because it is a ""basic recipe"" that is to be used as an INGREDIENT for other recipes like cream puffs, eclairs, etc. I reached this recipe within a recipe for Chocolate Eclairs. Once I mix the Basic Choux Pastry Dough, I will go back to my Chocolate Eclair recipe and go from there -- that is where I will find an explanation for cooking and other directions. The same will go for Cream Puffs --
- I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy.
- **Dad! I used this recipe for the filling of a ""Gateaux Basque"" recipe. This is the cake that is famous in the Pays Basque area in France where my husband is from. Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring. O.K.
- Grpa.July said it wasn't needed and I didn't want to use corn starch. I didn't use a thermometer but just stirred until the cream seemed really thick. I refrigerated for an hour. Perfect! I love this, I did however add a little more sugar, vanilla and kahlua. Wow amazing. next time I will try a little chocolate, just curious about how great it will taste. until next time, happy cooking. Rob --
- I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream.I too,Play with my Food.
Nutrition Facts : Calories 677.6, Fat 22.3, SaturatedFat 10.1, Cholesterol 528.5, Sodium 156.3, Carbohydrate 98.2, Fiber 0.6, Sugar 66.1, Protein 18.6
ORANGE PASTRY CREAM
Use this orange pastry cream recipe to make our Orange-Raspberry Trifles.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine milk and orange zest in a medium saucepan; bring just to a boil. Remove from heat; let steep 10 minutes.
- Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until the mixture is pale yellow and thick, about 5 minutes. Turn off machine. Sift in cornstarch; beat on medium low until combined, scraping down sides of bowl with a rubber spatula.
- Fill a large bowl with ice and water; set aside. Bring milk just to a boil. Whisking constantly, slowly pour half the hot milk mixture into egg mixture; whisk until smooth. Pour mixture back into saucepan with remaining hot milk. Set over medium-low heat, and whisk until the mixture thickens, 7 to 10 minutes.
- Strain mixture into a large bowl. Stir in vanilla, Grand Marnier, butter, and cream. Place bowl over the ice bath, stirring occasionally until chilled. Cover surface of pastry cream with plastic wrap to keep a skin from forming; let chill overnight or at least 1 1/2 hours before using.
ORANGE PASTRY CREAM
Use this orange pastry cream recipe when making our Roasted Strawberry Napoleon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- In a small saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat, and cover. Set aside 10 minutes; discard orange zest and vanilla pod.
- Prepare an ice bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolk; add the sugar mixture, and continue whisking until pale yellow.
- Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from sides of pan.
- Slowly ladle half of boiling milk mixture into egg-yolk mixture, whisking constantly. Transfer this new mixture back to saucepan.
- Set pan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a boil, whisk vigorously until very thick, about 1 1/2 minutes.
- Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice bath. Whisk butter, piece by piece, into the pastry cream while still warm. Let cool completely. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store pastry cream, refrigerated, up to 1 day.
VANILLA BEAN PASTRY CREAM
The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
- Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
- Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 13.9 g, Cholesterol 63.9 mg, Fat 6.3 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 210.9 mg, Sugar 11.4 g
ORANGE-RUM PASTRY CREAM
Golden rum adds a mellow sweetness to this rich cream. If you can't find it, use brandy or Cognac instead. This is the filling for the Pastry Wreath with Orange-Rum Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat milk, 1/2 cup sugar, and vanilla seeds and pod in a small saucepan over high heat until steaming (do not simmer). Immediately remove from heat. Discard vanilla pod.
- Whisk egg yolks with remaining 2 tablespoons sugar in a medium bowl until thick. Sprinkle in flour and cornstarch, and whisk until combined.
- Whisk half the hot milk mixture into yolk mixture. Return entire mixture to saucepan with remaining milk mixture, and bring to a boil, whisking constantly and quickly to prevent scorching. Cook, continuing to whisk, until thickened, about 2 minutes. Strain pastry cream through a fine sieve into a bowl.
- Add butter and stir until melted. Stir in rum and orange zest. Press plastic wrap or waxed paper directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, about 2 hours.
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ORANGE PASTRY CREAM RECIPE - TARTISTRY.COM DESSERTS
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5/5 (1)Category DessertServings 1Total Time 25 mins
- Add whole milk, vanilla extract, and fresh orange zest to medium saucepan. Heat just until simmering over medium heat.
- Meanwhile, add sugar, egg yolks, and sifted cornstarch to medium mixing bowl. Whisk to combine. Don’t worry that it is very thick.
- Temper the egg mixture with the milk mixture by adding 1/4 cup of warm milk to the egg mixture while whisking briskly to incorporate. Repeat this step several times. Add tempered egg mixture to saucepan with remaining milk mixture.
- Heat over medium heat, stirring constantly, until the mixture thickens (170 F., if using a thermometer). Remove from heat.
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