Pastry Cream Creme Patissiere Recipes

PASTRY CREAM (CRèME PATISSERIE)

Steps:

• In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat.
• While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth.
• Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan.
• With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly.
• Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture.
• After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator.
• Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.

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.

CREME PATISSIERE (PASTRY CREAM)

Steps:

• Gather the ingredients.
• Set out a large bowl, a medium saucepan, a whisk or heavy spoon, and a sieve or strainer.
• In the medium-sized saucepan, heat the milk with the vanilla bean over medium heat almost to boiling.
• While the milk is heating, mix the egg yolks and sugar together in the large bowl.
• Then whisk in the flour and cornstarch until the mixture is smooth.
• Remove the vanilla bean from the milk.
• Then, gradually whisk the hot milk into the egg mixture. Do this very slowly as you don't want the yolks to cook from the heat of the milk.
• Strain the mixture back into the saucepan.
• Place over medium heat, stirring or constantly whisking until the mixture thickens and reaches a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the pastry cream smooth.
• Remove the pastry cream from the heat. Stir in the vanilla flavoring at this point if you did not use a vanilla bean. Place a layer of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and leave to cool to room temperature.
• The pastry cream can be used when cool, or covered and refrigerated for up to several days until needed. Stir chilled pastry cream before using.

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.

PASTRY CREAM (CREME PATISSIERE)

Steps:

• Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
• Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
• Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
• Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.