EGGLESS VANILLA PASTRY CREAM OR CRèME PâTISSIèRE
Vanilla pastry cream is usually made with eggs and is a perfect base for many desserts, such as fruit tarts, mousses, Bavarian creams, and ice-cream. This simple and easy recipe for eggless vanilla pastry cream, or eggless Crème Pâtissière, opens up a whole new world of desserts for people who can't have eggs.
Provided by Veena Azmanov
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- In a saucepan, combine milk, sugar, cornstarch, and vanilla bean paste or extract. Stir well until cornflour is well combined.
- Cook on medium heat stirring constantly. Once the milk is hot, lower the heat to medium-low to prevent the bottom from burning.
- Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.Pro tip - The more you cook, the thicker the pastry cream will become.
- At this point, you can add an egg yellow color if you want it to look like the classic pastry cream. Pro tip - I don't use any color in this eggless version. So you can see that the color is white.
- Pour into a bowl and cover with plastic wrap to prevent a skin from forming at the top.Pro tip - If a skin forms on the pastry cream it will become very lumpy.
Nutrition Facts : ServingSize 128 g, Calories 97 kcal, Carbohydrate 11.3 g, Protein 3.9 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 12 mg, Sodium 150 mg, Fiber 0.1 g, Sugar 6.2 g, UnsaturatedFat 1.7 g
EASY EGGLESS PASTRY CREAM RECIPE
This Eggless Pastry Cream is rich, creamy and super easy to make! It's beyond delicious and so versatile. Use it to fill tarts, cakes, donuts, or anything else your baker's heart can dream up.
Provided by Oriana Romero
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan.
- Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken - this should take about 1 - 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl.
- Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
- Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
Nutrition Facts : Calories 441 kcal, Carbohydrate 53 g, Protein 12 g, Fat 20 g, SaturatedFat 13 g, Sugar 39 g, ServingSize 1 serving
PASTRY CREAM (EGGLESS)
This recipe makes a good pastry cream which can be used in many desserts and pastries. Lemon, orange or rum flavoring may be substituted for the vanilla if you prefer. If you add some chopped chocolate (or mini chocolate chips) to the pastry cream, it makes a yummy filling for cannoli shells, recipe #40291. Prep time does not include chilling time.
Provided by Dee514
Categories Dessert
Time 17m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
- Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
- Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
- Remove from heat and add vanilla (or your choice of flavoring).
- Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
- Refrigerate several hours to overnight.
- To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
- Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
- Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
- Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).
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
NO-FUSS PASTRY CREAM
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
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