Florence Fabricants Pastry Cream Recipes

FLORENCE FABRICANT'S PASTRY CREAM

Steps:

• Scald the milk in a heavy 2-quart saucepan. Remove from heat.
• Beat the egg yolks, egg and sugar together for 2 to 3 minutes, until the eggs thicken and lighten in color. Beat in the flour.
• Slowly pour the hot milk into the egg mixture, beating constantly.
• Return this mixture to the saucepan, and cook over medium heat, whisking and scraping the bottom constantly until the mixture comes to a boil. It should thicken to about the consistency of pudding. Cook a few seconds longer, then strain into a metal bowl.
• Place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold, at least 4 hours.

FRENCH PASTRY CREAM

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.

CHEATER NO-COOK PASTRY CREAM

Steps:

• Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

FRANCOIS PAYARD'S PASTRY CREAM (CREME PATISSIERE)

Steps:

• In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
• In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
• Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
• Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.

FLORENCE FABRICANT'S PRALINE

Steps:

• Oil a large foil-covered baking sheet, marble slab or similar smooth surface.
• Lightly toast the nuts under the broiler, in a toaster oven or in a heavy, ungreased skillet on top of the stove. Watch carefully so they do not become too dark. Set aside.
• Combine the sugar and water in a wide, heavy saucepan or skillet and cook over medium-high heat, stirring occasionally until the mixture turns gold, then stir in the nuts and continue cooking until the mixture becomes honey brown.
• Pour the mixture out onto the prepared work surface and using the cut side of the potato, spread it thinly and evenly on the surface. Allow to cool completely.
• When the praline has cooled it can be broken into pieces to use as candy. The pieces can be stored in an airtight container in a dry cupboard. Some or all the praline can be chopped or ground coarsely or finely to use as a dessert topping or as an ingredient in desserts such as ice cream or cake. It should also be kept in an airtight container in a dry cupboard.