Lenotre Pastry Cream Lightened Up Recipes

LENOTRE PASTRY CREAM

Lenotre Pastry Cream image

This is a recipe I was lucky enough to adopt in September 2006 in whirlwind zaar adoption. I haven't made this myself, and as soon as I do I will update the description!

Provided by bmxmama

Categories Dessert

Time 25m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 cups milk
1/2 vanilla bean, split and scraped
6 egg yolks
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
4 tablespoons unsalted butter, softened

Steps:

Bring milk and vanilla bean to a simmer.
Meanwhile combine sugar, flour and cornstarch in bowl.
Whisk until smooth.
Add yolks and whisk until lump free and smooth.
Temper egg mixture with milk.
Pour egg mixture back into milk.
Cook over medium low heat stirring constantly until it comes to a boil.
Boil for 1 minute.
Off heat stir in butter.
Strain.
Press plastic on top of cream to prevent skin from forming.
Chill thoroughly.

PASTRY CREAM

Pastry Cream image

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

Ingredients

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

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

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