Pastry Cream Recipe Easy

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PASTRY CREAM



Pastry Cream image

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

2 cups whole milk
1/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)
1/2 cup sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter, cut into small pieces

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.

NO-FUSS PASTRY CREAM



No-Fuss Pastry Cream image

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

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

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.

PASTRY CREAM



Pastry Cream image

Provided by Food Network

Categories     condiment

Time 30m

Yield About 2 cups

Number Of Ingredients 7

2 cups/500 ml milk
1 vanilla bean, split lengthwise
6 egg yolks
1/2 cup/100 g sugar
1/3 cup/40 g all-purpose flour
Pinch salt
1/2 cup/125 ml heavy cream, whipped

Steps:

  • Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.
  • Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.

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

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

PASTRY CREAM



Pastry Cream image

This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise, seeds scraped
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
  • Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

PASTRY CREAM



Pastry Cream image

Provided by Dorie Greenspan

Categories     quick, dessert

Time 10m

Yield About 2 cups

Number Of Ingredients 6

2 cups whole milk
1 plump, moist vanilla bean, split lengthwise, pulp scraped out
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons unsalted butter, softened

Steps:

  • Bring milk, vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
  • Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
  • Whisk yolks, sugar and cornstarch together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot milk. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, bring mixture to boil. Boil - still whisking - for 1 to 2 minutes before pressing cream through a sieve into the small bowl. Set bowl into ice bath, add cold water and stir frequently to cool cream to 140 degrees. Stir in butter. Keep cream over ice until it is completely cool.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 16 grams, TransFat 0 grams

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