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
PASTRY CREAM
Steps:
- Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.
- Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.
PASTRY CREAM
Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.
Provided by Food Network Kitchen
Time 2h25m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
- Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
- Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
- Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.
FRENCH PASTRY CREAM
Pastry cream is a light, rich custard filling for any cake, fruit tart, puff or dessert crepe. Lovely poured over fresh fruit cup. Quick and easy to make.
Provided by Gingerbee
Categories Dessert
Time 2h10m
Yield 2 3/4 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 490.5, Fat 14, SaturatedFat 6.9, Cholesterol 296.2, Sodium 111.7, Carbohydrate 78.6, Fiber 0.4, Sugar 49.2, Protein 11.7
PASTRY CREAM
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl onto it to nest it in place.
Provided by Lou Jones
Categories Milk/Cream Egg Dessert Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
- Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
- Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
NO-FUSS PASTRY CREAM
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
PASTRY CREAM
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
PASTRY CREAM
Provided by Joanne Chang
Categories Milk/Cream Dairy
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, scald the milk over medium-high heat (bubbles start to form around the edge of the pan, but the milk is not boiling). While the milk is heating, in a small bowl, stir together the sugar, flour, and salt. (Mixing the flour with the sugar will prevent the flour from clumping when you add it to the egg yolks.) In a medium bowl, whisk the egg yolks until blended, then slowly whisk in the flour mixture. The mixture will be thick and pasty.
- Remove the milk from the heat and slowly add it to the egg-flour mixture, a little at a time, whisking constantly. When all of the milk has been incorporated, return the contents of the bowl to the saucepan and place over medium heat. Whisk continuously and vigorously for about 3 minutes, or until the mixture thickens and comes to a boil. At first, the mixture will be very frothy and liquid; as it cooks longer, it will slowly start to thicken until the frothy bubbles disappear and it becomes more viscous. Once it thickens, stop whisking every few seconds to see if the mixture has come to a boil. If it has not, keep whisking vigorously. As soon as you see it bubbling, immediately go back to whisking for just 10 seconds, and then remove the pan from the heat. Boiling the mixture will thicken it and cook out the flour taste, but if you let it boil for longer than 10 seconds, the mixture can become grainy.
- Pour the mixture through a fine-mesh sieve into a small heatproof bowl. Stir in the vanilla, then cover with plastic wrap, placing it directly on the surface of the cream. This will prevent a skin from forming. Refrigerate for at least 4 hours, or until cold, or up to 3 days.
PASTRY CREAM
Pastry cream is a basic preparation for many desserts. Tart bases, eclair fillings, cake fillings - the list goes on and on. There are many different formulas, but this one is my favorite because it's consistent and I love the brown sugar flavor. If you add about 3 oz. of metlted chocolate to this you will have chocolate pastry cream.
Provided by P48422
Categories Dessert
Time 20m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
- Stir in the cornstarch.
- Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
- SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
- This is called"tempering".
- Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
- You need to do this slowly at first to avoid scrambling the yolks.
- If you do that, you have to start over.
- Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
- Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
- Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours to chill.
- Will keep several days in the refrigerator.
Nutrition Facts : Calories 505.1, Fat 26, SaturatedFat 12.7, Cholesterol 606.9, Sodium 177.3, Carbohydrate 54.4, Fiber 0.1, Sugar 46.2, Protein 14.2
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