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.
VANILLA PASTRY CREAM
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 7
Steps:
- Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
- When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g
BUTTERMILK PASTRY CREAM
Use this recipe when making our Summer Fruit Tart.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Whisk together sugar, flour, and salt; set aside. Put buttermilk and yolks in a small saucepan. Gradually whisk in sugar mixture, and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon, about 4 minutes. Stir in vanilla, zest, and lemon juice.
- Pour cream 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 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
VANILLA-BUTTERMILK SHEET CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING
This version of our delicious vanilla-buttermilk cake is simply topped with a swoosh of orange cream-cheese frosting and raspberries. It's so easy to serve right out of the pan, which makes it perfect for backyard barbecues and potlucks.
Provided by Katherine Sacks
Categories Cake Birthday Raspberry Orange Cream Cheese Vanilla Dessert Summer Potluck Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one (13x9") cake
Number Of Ingredients 23
Steps:
- Bake the Buttermilk Cake:
- Place a rack in middle of oven; preheat to 350°F. Flour a 13x9" pan, tapping out excess. Whisk baking powder, baking soda, salt, and remaining 2 cups flour in a medium bowl; set aside.
- Using an electric mixer on medium-high speed, beat butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add egg yolks in 2 additions, scraping down bowl after each. Beat in vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
- Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool.
- Make the Vanilla Syrup:
- Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
- Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to low and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
- Assemble the cake:
- Using a pastry brush, brush top of cooled cake with 2 Tbsp. vanilla syrup; reserve remaining syrup for another use. Spread frosting over top of cake, swirling decoratively. Top with raspberries and edible flowers, if using.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
VANILLA PASTRY CREAM
Use to make Candied Kumquat Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place milk and 1/4 cup sugar in a large heavy-bottomed saucepan over medium heat; cook until just barely boiling. In a large bowl, whisk together egg yolks with remaining tablespoon sugar until thickened; sprinkle in flour and cornstarch and continue whisking until well combined.
- Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly; transfer egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. Place over medium-high heat and bring to a boil, whisking constantly until thick.
- Strain through a fine mesh sieve into a large bowl; stir in vanilla. Rub surface of pastry cream with butter to prevent a skin from forming and cover with plastic wrap, pressing down on surface of cream to cover. Transfer to refrigerator until chilled. Gently fold in whipped cream just before using.
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PASTRY CREAM (CRèME PâTISSIèRE) RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (94)Total Time 45 minsServings 3Calories 245 per serving
- In a medium-sized saucepan, stir together 2 1/2 cups (568g) of the milk, the sugar, salt, and the vanilla bean. (If you're using vanilla extract or Vanilla Bean Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar., Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk., Whisk some of the hot milk mixture with the egg yolks to temper them.
- This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk., Pour the egg/milk mixture back into the remaining simmering milk.
- Bring to a boil, stirring constantly with a whisk, until the mixture thickens and you see the boiling bubbles reach the center of the saucepan., Remove from the heat and strain through a fine strainer into a bowl set in an ice bath.
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