Sweet Essentials Crème Pâtissière Pastry Cream Recipes

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.

SWEET ESSENTIALS: CRèME PâTISSIèRE (PASTRY CREAM)

Steps:

• PREP/PREPARE
• You will need a whisk or an electric beater. The whisk is fine... the beater is easier.
• Unlike other custards, pastry cream must to be brought to the boil. The flour will cook well, and you won't be left with a floury taste. In addition, the heat allows the eggs to form strong bonds, with the flour that really thicken and stabilize the pastry cream.
• If there is one secret to making a good Crème Pâtissière it is the constant whisking. Once you add the hot liquid to the eggs, the whisking never stops.
• If you do not have vanilla paste, then substitute 2 teaspoons of vanilla extract.
• Gather your ingredients (mise en place).
• Add the egg yolks, sugar and vanilla to a medium bowl, and whisk until pale yellow, and completely combined.
• Chef's Note: The reason mine does not look pale yellow is because I am using brown coconut sugar, for this particular batch.
• Add the flour, and continue to whisk until completely combined.
• Add the milk and cream to a small saucepan over medium-high heat, and slowly bring up to the boil, about 3 - 4 minutes.
• Take off heat and slowly, slowly, add about 1/4 cup to the egg/sugar mixture, while constantly whisking.
• Chef's Note: This is called tempering the eggs. If you add the hot milk/cream too fast, you will cook the eggs, and we do not want scrambled eggs.
• Now, slowly add the remainder of the hot liquid in a steady stream, whisking constantly.
• Chef's Tip: Take the saucepan and wash it out. That way it will not have a film of dried milk on the bottom.
• Chef's Tip: If some of the eggs cooked (it can happen), and you have little bits in your Crème Pâtissière, no worries. Just push it through a fine-mesh sieve before returning to the stovetop.
• Return the mixture to the saucepan, and place over medium-high heat. Bring to a boil, while constantly stirring. Then reduce heat to medium, and whisk for an additional 2 minutes, or until nice and thick.
• Chef's Tip: If you feel that the Crème Pâtissière is heating up too fast, remove it from the heat periodically while stirring.
• Place in a bowl, and press a piece of cling film over the surface, then place in the fridge until ready to use. You can make this 3 to 4 days in advance.
• PLATE/PRESENT
• Use it as a filling base for all sorts of tarts, and pastries. Enjoy.
• Keep the faith, and keep cooking.

CREME PATISSIERE (PASTRY CREAM)

Steps:

• In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
• In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
• Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won't curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a 'skin'. Let cool to room temperature, then refrigerate until chilled.
• Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.