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.
LEMON PASTRY CREAM
Easy lemon custard pastry cream for lemon tartlets.
Provided by Brittney Tun
Categories Desserts Fillings Fruit Fillings
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
- Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.
- Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 26.3 g, Cholesterol 125.1 mg, Fat 17.9 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 20.1 mg, Sugar 19 g
LENOTRE PASTRY CREAM
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
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.
LENOTRE PASTRY CREAM-LIGHTENED UP
This is a lightened up variation of the Lenotre Pastry Cream found here at the 'zaar. The vanilla can be substituted with whatever flavor needed. Makes about +3 cups.
Provided by Firecat
Categories Pie
Time 45m
Yield 1 9-10" pie, 6-10 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sauce pan whisk together flour, cornstarch, sugar and salt. Whisk in milk. Bring slowly to a low simmer.
- In a separate bowl mix egg yolks with egg substitute.
- Temper eggs with some of the the hot milk mixture, pour this back into saucepan, whisking as you pour.
- Bring to slowly to a boil, stirring frequently to constantly. Boil 1 minute.
- Remove from heat.
- Add butter and vanilla. Whisk in well.
Nutrition Facts : Calories 246.7, Fat 9.9, SaturatedFat 5.2, Cholesterol 116.3, Sodium 152.6, Carbohydrate 31.1, Fiber 0.1, Sugar 22.6, Protein 8
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
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- 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.)
- 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. Doing this through a strainer will help prevent lumps later. 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. Stir in the butter and vanilla extract. If you're going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
- Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.
- Use chilled pastry cream as is for a sliceable cream pie, or a stiff filling for éclairs. Fold in the whipped cream, just before using, for a softer filling.
- Pastry cream will keep, covered in the refrigerator, for up to 5 days. After that it may start to weep.
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