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 (CRèME PâTISSIèRE)
A smooth and creamy filling for a variety of French desserts, including tarts, pastries, and cakes. Makes 2 1/2 cups.
Provided by adapted from Eugenie Kitchen
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs with the granulated sugar. Add in the flour, cornstarch, and salt, and whisk everything to combine. Whisk until the mixture is thick and appears to be a paler yellow than before.
- In a large saucepan, heat the milk until hot, but not simmering or boiling. Pour about 1/4 cup of the hot milk into the egg mixture, whisking vigorously as you do. Add another 1/4 cup of hot milk and again whisk vigorously to combine. Gradually stream in the rest of the hot milk, whisking the egg mixture the entire time. Temporarily set this aside; rinse the saucepan under running water to get it clean again then dry the pan with a paper towel.
- Pour the entire mixture back into the saucepan and whisk over medium-low heat just until the mixture begins to thicken into a pudding-like consistency and appears to bubble.
- Add the vanilla into the mixture and whisk to combine. If your cream has any lumps in it, just keep whisking vigorously to smooth them out. If there are any stubborn lumps, you can force the cream through a sieve to separate the clumps from the pastry cream.
- Transfer the pastry cream to a bowl and place a sheet of plastic wrap directly onto the cream. Refrigerate the pastry cream until chilled. When ready to use, whisk the cream to loosen it up and pipe into your desired dessert.
Nutrition Facts : Calories 65 calories, ServingSize 20 Servings
CREME PATISSIERE (PASTRY CREAM)
This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries.
Provided by Shiran
Number Of Ingredients 6
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.
PASTRY CREAM
Try this easy pastry cream (or "creme pat") as a lining for fruit tarts or a sandwich cake filling.
Provided by BBC Food
Categories Cakes and baking
Yield Makes 400g/14oz
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
- Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
- Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
- Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
- Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.
CREME PATISSIERE
Creme Patissiere, or pastry cream, serves as the filling for a number of our favorite desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth and free of lumps.
- Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute. (Turning the pan as you whisk helps to easily reach all areas of pan.)
- Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla. Place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool.
EASY CREME PATISSIERE RECIPE (PASTRY CREAM)
Creme Patissiere (Vanilla Pastry Cream) is a rich, creamy custard that can be used in various desserts, and this recipe is simply delicious! Follow the instructions on this recipe with a step-by-step photo tutorial and see how easy it is.
Provided by Zol Larice
Categories Dessert
Number Of Ingredients 7
Steps:
- In a saucepan, pour the milk. Scrape half a vanilla pod with a knife and add the seeds and the pod to the milk. Bring everything to a boil over low heat to infuse the vanilla into the milk.
- Separate the yolks from the whites of 4 eggs, and put them in a bowl. Add 6 tbsp sugar and beat vigorously with a whisk until the mixture turns white and the sugar crystals have dissolved.
- Gradually add 60g (4 tbsp) of cornstarch to the egg yolk and sugar mixture. Mix gently so as not to form lumps.
- Once the mixture is homogeneous, pour half of the vanilla-flavored milk - just boiling - over the cream maker. Mix delicately first, then more vigorously to loosen the cream. When the cream is very soft, pour it back into the saucepan with the remaining half of the milk.
- Return the saucepan to low heat. Constantly whisking until it starts to thicken - this should take about 2 Minutes.
- After you see the first bubbles break the surface. Remove from the heat, pour the custard into a bowl and add the butter. Whisk in the butter until it's thoroughly mixed in and immediately cover the surface with plastic wrap.
- As soon as the pastry cream is ready and cooling down, cover your cream with plastic wrap to avoid the creme patissiere form a skin, which will spoil its texture.
Nutrition Facts : ServingSize 2 cups, Calories 179 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 141 mg, Sodium 57 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g
HOW TO MAKE PASTRY CREAM (CRèME PâTISSIèRE RECIPE)
Pastry cream-made by heating milk, sugar, eggs, starch, and flavoring together-is a rich, thick, and creamy custard that's a versatile workhorse in the baker's kitchen.
Provided by Kristina Razon
Categories Puddings and Custards
Time 3h35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 65 kcal, Carbohydrate 8 g, Cholesterol 43 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 28 mg, Sugar 7 g, Fat 3 g, ServingSize Makes 2 1/2 cups, UnsaturatedFat 0 g
PASTRY CREAM (CRèME PATISSERIE)
Pastry Cream (Crème Patisserie) is a starch bound custard, which means that it gets most of its thickening strength from some form of starch (e.g. Flour, Cornstarch, Arrowroot). This recipe is the perfect base for many dessert custards, creams and fillings.
Provided by Mark F.
Categories Dessert
Time 20m
Yield 3 Cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 397.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 292.9, Sodium 472.2, Carbohydrate 61.8, Fiber 0.2, Sugar 41.9, Protein 9.2
CREME PATISSIERE (PASTRY CREAM)
This easy recipe for classic, vanilla-flavored creme patissiere can be used in Napoleons, fruit tarts, eclairs and more.
Provided by Christine Benlafquih
Categories Dessert
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 638 kcal, Carbohydrate 83 g, Cholesterol 582 mg, Fiber 0 g, Protein 26 g, SaturatedFat 9 g, Sodium 288 mg, Sugar 63 g, Fat 22 g, ServingSize Approx. 3 Cups (2 Servings), UnsaturatedFat 0 g
SIMPLE PASTRY CREAM (CRèME PâTISSIèRE)
My Simple Pastry Cream recipe, or Crème Pâtissière, comes together in no time and can be used to fill eclairs, donuts, cream puffs, & more!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine milk, vanilla pod, and seeds and ½ the sugar. Place over medium-low heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.
- While whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking constantly, for roughly 2-3 minutes or until it thickens.
- Remove from the heat and whisk in the butter. Pass the mixture through a sieve to remove the vanilla pod and any lumps.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent skin from forming and allow it to cool down before refrigerating for a minimum of 4 hours or up to 4 days. Use to fill cream puffs, profiteroles, or pastry tarts.
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- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes.
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