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
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.
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
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
JOHN BARRICELLI'S PASTRY CREAM
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine milk, 1/2 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 1/2 cup sugar. Whisking constantly, slowly pour about 1 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, 1 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 begins to boil, about 2 minutes. Remove and discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter melts and mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto 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).
JOHN BARRICELLI'S CROQUEMBOUCHE
Steps:
- Place pastry cream in a pastry bag fitted with a 1/4-inch plain tip; pipe cream into puffs, inserting the tip into the bottom of each. Set aside.
- Prepare an ice water bath. In a small saucepan, combine 1 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water; bring to a boil over medium heat. Wash down the sides of pan with a pastry brush dipped in water to prevent crystals from forming. Continue cooking without stirring until sugar has dissolved, 5 to 6 minutes. Raise heat to high, and cook until syrup is amber-colored, about 5 minutes, swirling pan to brown evenly. Remove from heat, and dip bottom of pan in the ice bath 3 seconds to stop the cooking. Transfer pan to a heatproof surface.
- Dip bottom half of each filled puff into caramel, letting excess drip back into pan. Place puffs, dipped side down, on a serving platter. Make sure the puffs are touching and adhere to one another. Once ring is complete, make another one on top of the first ring, forming a pyramid shape. If at any point the caramel begins to harden in the pan, reheat briefly over a low flame.
- For the spun sugar, make a second batch of caramel with remaining 1 cup sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Let cool slightly. Test by dipping a handheld whisk with the top cut off into the caramel and holding it over the pan; the caramel should fall back into pan in long golden threads. Dip whisk into caramel, and spin caramel threads over a large piece of parchment paper or onto a wooden rack. Transfer spun-sugar to croquembouche, swirling to cover.
EASY NO-COOK PASTRY CREAM
In this no-cook easy pastry cream, there's no hand-whisking or tempering involved. Use it to fill fruit tarts, cream puffs, or Boston Cream Pie.
Provided by Vallery Lomas
Time 10m
Number Of Ingredients 4
Steps:
- Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.
NEAPOLITAN EASTER PIE
The wheat berries in this Italian grain pie, known as pastiera, are fitting for the Easter holiday, as they symbolize rebirth and renewal. The grains get soaked in water overnight before they are cooked in milk. Afterward, they are mixed with ricotta cheese and pastry cream to make an exceptionally delicious filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 20
Steps:
- Vanilla Pastry Cream:Bring milk and vanilla seeds and pod to a simmer in a medium saucepan. Remove from heat. Cover; let stand 20 minutes.
- In a large bowl, whisk egg yolks until smooth. In a medium saucepan, combine sugar and cornstarch. Gradually add milk mixture in a slow, steady stream and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes.
- Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to coat the back of a spoon, 2 to 4 minutes. Remove from heat.
- Strain mixture through a fine sieve into a heatproof bowl; discard solids. Cover with parchment or plastic wrap, pressing directly on surface to prevent a skin from forming. Refrigerate until well chilled and firm, at least 2 hours or up to 2 days. Whisk to soften slightly just before using.
- Crust:In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in orange zest. Add eggs, one at a time, beating until each is fully incorporated. Reduce speed to low, and beat in flour mixture.
- Divide dough into 2 disks, one larger (approximately two-thirds of dough) and one smaller. Press each piece into a disk; wrap in plastic and refrigerate 1 hour or up to 1 day.
- Filling:Place wheat berries in a medium bowl. Add enough water to cover by 2 inches. Refrigerate overnight.
- Drain wheat berries, and transfer to a medium saucepan with milk, water, butter, and salt. Bring to a boil, then reduce to a simmer, and cook until tender, about 1 hour. Drain, and spread on a baking sheet. Let cool about 30 minutes.
- Preheat oven to 375 degrees. In a medium bowl, stir together ricotta and sugar. Add cooled wheat berries and pastry cream. Stir to combine.
- On a lightly floured surface, roll out larger piece of dough to a 14-inch round, about 1/8 inch thick. Fit into a 10-by-2-inch springform pan. Pour filling into shell. Trim excess dough to 1/2 inch above filling. Roll out remaining piece of dough, 1/8 inch thick. With a pastry wheel, cut into twelve 3/4-inch strips. Weave strips into a lattice over filling; trim lattice flush with edge of dough.
- Lightly beat egg and brush evenly over top of pie. Bake until crust is golden and filling is bubbling, 60 to 90 minutes. Transfer to a wire rack, and let cool 20 minutes. Run a sharp knife around edge to gently loosen pie. Remove outer ring from springform pan. Let pie cool completely. Serve.
PASTRY CREAM FOR APRICOT BOW TIES
Luscious, custardy pastry cream embellishes sunny apricot Danishes. Martha made this recipe on Martha Bakes episode 502.
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 the 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 the 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. Continue adding milk 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).
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GOOD EATS PASTRY CREAM RECIPE | ALTON BROWN
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4.4/5 (40)Category SweetsServings 2Total Time 2 hrs
- Combine the sugar, eggs, and yolk in a medium mixing bowl and whisk until thickened, pale, and foamy — about 3 minutes.
- Sift the cornstarch through a fine-mesh sieve into the egg mixture then whisk to combine. Set the bowl on a wet towel (to prevent scooting) and set near the cooktop. Position the sieve over a second mixing bowl and set aside.
- Combine the milk and salt in a 3-quart saucepan or saucier and bring to a bare simmer over medium heat — 3 to 5 minutes. Once hot, drizzle about a third of the milk into the sugar and egg mixture, all the while continuously whisking the eggs. Then reverse course and —still whisking — pour the now-warmed egg mixture back into the pot with the milk. Congratulations, you just tempered.
- Move the pan back over medium heat and whisk spiritedly. As the mixture just begins to resist the whisk, drop the heat to low and keep whisking until the mixture turns thick and just begins to bubble. This thickening process should take between 1 and 3 minutes.
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