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
PASTRY CREAM (CRèME PATISSERIE)
Pastry Cream (Crème Patisserie) is a starch bound custard, which means that it gets most of its thickening strength from some form of starch (e.g. Flour, Cornstarch, Arrowroot). This recipe is the perfect base for many dessert custards, creams and fillings.
Provided by Mark F.
Categories Dessert
Time 20m
Yield 3 Cups
Number Of Ingredients 6
Steps:
- In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat.
- While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth.
- Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan.
- With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly.
- Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture.
- After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator.
- Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.
Nutrition Facts : Calories 397.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 292.9, Sodium 472.2, Carbohydrate 61.8, Fiber 0.2, Sugar 41.9, Protein 9.2
CREME PATISSIERE (PASTRY CREAM)
This easy recipe for classic, vanilla-flavored creme patissiere can be used in Napoleons, fruit tarts, eclairs and more.
Provided by Christine Benlafquih
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Set out a large bowl, a medium saucepan, a whisk or heavy spoon, and a sieve or strainer.
- In the medium-sized saucepan, heat the milk with the vanilla bean over medium heat almost to boiling.
- While the milk is heating, mix the egg yolks and sugar together in the large bowl.
- Then whisk in the flour and cornstarch until the mixture is smooth.
- Remove the vanilla bean from the milk.
- Then, gradually whisk the hot milk into the egg mixture. Do this very slowly as you don't want the yolks to cook from the heat of the milk.
- Strain the mixture back into the saucepan.
- Place over medium heat, stirring or constantly whisking until the mixture thickens and reaches a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the pastry cream smooth.
- Remove the pastry cream from the heat. Stir in the vanilla flavoring at this point if you did not use a vanilla bean. Place a layer of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and leave to cool to room temperature.
- The pastry cream can be used when cool, or covered and refrigerated for up to several days until needed. Stir chilled pastry cream before using.
Nutrition Facts : Calories 638 kcal, Carbohydrate 83 g, Cholesterol 582 mg, Fiber 0 g, Protein 26 g, SaturatedFat 9 g, Sodium 288 mg, Sugar 63 g, Fat 22 g, ServingSize Approx. 3 Cups (2 Servings), UnsaturatedFat 0 g
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PASTRY CREAM (CRèME PâTISSIèRE) RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (90)Total Time 45 minsServings 3Calories 245 per serving
- 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.) Bring to a simmer over medium heat, stirring to dissolve the sugar., Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk., 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.
- 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.
PASTRY CREAM (CREME PATISSERIE) - RECIPES BY CARINA
From recipesbycarina.com
4.3/5 (4)Total Time 4 hrs 25 minsCategory BakingCalories 91 per serving
- Seperate your eggs, placing the yolks into a medium sized mixing bowl and the egg whites into a seperate bowl that can be placed into the fridge for use later.
- Add the white granulated sugar to the bowl and whisk the ingredients together until light and fluffy and doubled in volume – about 2-3 minutes. You can use a hand mixer here but it doesn’t take too long to do it with a whisk.
- When the egg yolks and sugar are light fluffy add in the flour. You can use corn starch here instead to make this a gluten free pastry cream. Whisk until the flour is combined and there are no lumps.
- Pour the milk into a medium sized saucepan and heat over medium low heat until it just starts to come to a boil – do not boil the milk. Remove the milk from the heat.
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