ORANGE-VANILLA PASTRY CREAM
Use this recipe when making our Berry Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes.
- Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated.
- With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
VANILLA PASTRY CREAM
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 7
Steps:
- Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
- When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g
BLOOD ORANGE TART WITH CARDAMOM PASTRY CREAM
Categories Dairy Egg Fruit Dessert Bake Orange Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer to rack and cool.
- For pastry cream:
- Bring milk and cardamom to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter, then vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.
- For topping:
- Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds. Drain rounds on paper towels. Whisk preserves and grenadine, if desired, in small bowl to blend. Spread pastry cream evenly in tart crust. Arrange oranges in overlapping concentric circles on pastry cream. Brush apricot glaze over oranges. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)
ORANGE PASTRY CREAM
Make and share this Orange Pastry Cream recipe from Food.com.
Provided by Chef mariajane
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a sall saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and coner. Set aside 10 minutes; discard orange zest and vanilla pod.
- Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolks; add the sugar mixture and continue whisking until pale yellow.
- Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from side of pan.
- Slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. Transfer this new mixture back to saucepan.
- Set saucepan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously until very thick, about 1 1/2 minutes.
- Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice-water bath. Whisk butter, piece by piece, into pastry cream while still warm. Let cool completey. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store in refrigerator up to 1 day.
Nutrition Facts : Calories 681.5, Fat 41.5, SaturatedFat 23.3, Cholesterol 516.5, Sodium 200.8, Carbohydrate 62.4, Sugar 50.5, Protein 17.2
ORANGE PASTRY CREAM
Use this orange pastry cream recipe when making our Roasted Strawberry Napoleon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- In a small saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat, and cover. Set aside 10 minutes; discard orange zest and vanilla pod.
- Prepare an ice bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolk; add the sugar mixture, and continue whisking until pale yellow.
- Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from sides of pan.
- Slowly ladle half of boiling milk mixture into egg-yolk mixture, whisking constantly. Transfer this new mixture back to saucepan.
- Set pan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a boil, whisk vigorously until very thick, about 1 1/2 minutes.
- Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice bath. Whisk butter, piece by piece, into the pastry cream while still warm. Let cool completely. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store pastry cream, refrigerated, up to 1 day.
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
More about "orange vanilla pastry cream recipes"
ORANGE PASTRY CREAM RECIPE - TARTISTRY.COM DESSERTS
From tartistry.com
5/5 (1)Category DessertServings 1Total Time 25 mins
- Add whole milk, vanilla extract, and fresh orange zest to medium saucepan. Heat just until simmering over medium heat.
- Meanwhile, add sugar, egg yolks, and sifted cornstarch to medium mixing bowl. Whisk to combine. Don’t worry that it is very thick.
- Temper the egg mixture with the milk mixture by adding 1/4 cup of warm milk to the egg mixture while whisking briskly to incorporate. Repeat this step several times. Add tempered egg mixture to saucepan with remaining milk mixture.
- Heat over medium heat, stirring constantly, until the mixture thickens (170 F., if using a thermometer). Remove from heat.
ORANGE PASTRY CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (14)Total Time 2 hrs 15 minsCategory Dessert, SaucesCalories 50 per serving
ORANGE CREAMSICLE LAYER CAKE - FRESH APRIL FLOURS
From freshaprilflours.com
BASIC VANILLA PASTRY CREAM - THE HOME CHANNEL
From thehomechannel.co.za
CLASSIC VEGAN VANILLA PASTRY CREAM (CRèME PâTISSIèRE)
From berrybaker.com
ORANGE CREAMSICLE CAKE - MOM ON TIMEOUT
From momontimeout.com
ORANGE CREAMSICLE PATTIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRANDMA'S ITALIAN ORANGE PASTRY CREAM
From whatscookinitalianstylecuisine.com
ORANGE CREAM ECLAIRS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
ORANGE BLOSSOM PASTRY CREAM - REDPATH SUGAR
From redpathsugar.com
BEST EVER VANILLA PASTRY CREAM - LIVING SWEET MOMENTS
From livingsweetmoments.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT …
From theflavorbender.com
VANILLA PASTRY CREAM - EATS DELIGHTFUL
From eatsdelightful.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ORANGE-VANILLA PASTRY CREAM - MEALPLANNERPRO.COM
From mealplannerpro.com
ORANGE VANILLA CUSTARD DOUGHNUTS | ANA'S BAKING …
From anasbakingchronicles.com
ORANGE-VANILLA ICE CREAM: AN EASY HOMEMADE TREAT - CHATELAINE
From chatelaine.com
DELICIOUS CLASSIC VANILLA PASTRY CREAM IN 10 MIN. - MOSTLY BAKES
From mostlybakes.com
ORANGE-VANILLA PASTRY CREAM RECIPE | RECIPE | TART RECIPES, CREAM ...
From pinterest.ca
EASY 3-INGREDIENT ORANGE CREAMSICLE RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
ORANGE PASTRY CREAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE VANILLA PASTRY CREAM (CRèME PâTISSIèRE)
From theloopywhisk.com
VANILLA PASTRY CREAM - DAVID VANILLE
From davidvanille.com
ORANGE & CREAM CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST HOMEMADE VANILLA PASTRY CREAM RECIPE
From indulgewithwinnie.com
VANILLA ORANGE PASTRY CREAM - EAT, THINK & BE MERRY | RECIPE
From pinterest.ca
PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
From thestayathomechef.com
PASTRY CREAM (CRèME PâTISSIèRE) - KING ARTHUR BAKING
From kingarthurbaking.com
VANILLA PASTRY CREAM - ALL THINGS BREAD
From breadsandsweets.com
VANILLA PASTRY CREAM - BOSTON GIRL BAKES
From bostongirlbakes.com
ORANGE VANILLA FRENCH BUTTERCREAM CAKE - THE BOSSY KITCHEN
From thebossykitchen.com
PASTRY CREAM - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
FRENCH VANILLA PASTRY CREAM (CRèME PâTISSIèRE) - BELULA
From cookwithbelula.com
VANILLA PASTRY CREAM (CRèME PATISSIERE) - THE MINDFUL MERINGUE
From themindfulmeringue.com
THE BEST ORANGE CREAMSICLE CAKE (WITH FRESH ORANGE FLAVOR!)
From bostongirlbakes.com
CRèME PâTISSIèRE (PASTRY CREAM FILLING) - SPATULA DESSERTS
From spatuladesserts.com
GLUTEN-FREE ORANGE CREAMSICLE CAKE (DAIRY-FREE) - CAKED BY KATIE
From cakedbykatie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love