NO-FUSS PASTRY CREAM
- 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.
VANILLA PASTRY CREAM
- 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
- 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).
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl onto it to nest it in place.
Provided by Lou Jones
Yield Makes about 3 cups
Number Of Ingredients 5
- In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
- Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
- Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
- 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.
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
Yield about 2 1/2 cups
Number Of Ingredients 7
- 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.
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
Number Of Ingredients 8
- 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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HOW TO MAKE PASTRY CREAM, BASIC PASTRY CREAM RECIPE ...
4.5/5 (39)Category All RecipesServings 3Total Time 20 mins
- Blanch the Egg Yolks: In a mixing bowl, beat the egg yolks with the sugar either with a whisk or an electric mixer until foamy and about double in size. This is called "blanching" the egg yolks and will ensure a smooth pastry cream.
- Heat the Milk: In a saucepan, heat the milk (and the vanilla bean pod and seeds if using) to a boil. Remove the vanilla bean pod if it was used.
- Temper the Egg Yolks: Slowly pour about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl so you can whisk with one hand.
PASTRY CREAM (CRèME PâTISSIèRE) - MON PETIT FOUR®
4.7/5 (18)Category DessertCuisine FrenchTotal Time 20 mins
- In a large bowl, whisk the eggs with the granulated sugar. Add in the flour, cornstarch, and salt, and whisk everything to combine. Whisk until the mixture is thick and appears to be a paler yellow than before.
- In a large saucepan, heat the milk until hot, but not simmering or boiling. Pour about 1/4 cup of the hot milk into the egg mixture, whisking vigorously as you do. Add another 1/4 cup of hot milk and again whisk vigorously to combine. Gradually stream in the rest of the hot milk, whisking the egg mixture the entire time. Temporarily set this aside; rinse the saucepan under running water to get it clean again then dry the pan with a paper towel.
- Pour the entire mixture back into the saucepan and whisk over medium-low heat just until the mixture begins to thicken into a pudding-like consistency and appears to bubble.
- Add the vanilla into the mixture and whisk to combine. If your cream has any lumps in it, just keep whisking vigorously to smooth them out. If there are any stubborn lumps, you can force the cream through a sieve to separate the clumps from the pastry cream.
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PASTRY CREAM RECIPE - BBC FOOD
Cuisine FrenchCategory Cakes And BakingServings 400
- In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
- Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
- Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
- Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water.
THE PERFECT PASTRY CREAM RECIPE (CRèME PâTISSIèRE ...
Estimated Reading Time 9 mins
- In a large enough bowl with the help of a Hand whisk, mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes
- Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling, see m tips above
- Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. This stage is effectively tempering the egg yolks and the mixture should already start to slightly thicken
PASTRY CREAM - PREPPY KITCHEN
Estimated Reading Time 7 mins
- Cut the vanilla bean lengthwise then use a spoon or knife the scrape the seeds out. Add the milk and vanilla bean to a medium saucepan, heat then place over medium heat and bring to a boil.
- In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
- Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
HOW TO MAKE PASTRY CREAM - CONFESSIONS OF A BAKING QUEEN
Estimated Reading Time 7 mins
- In a medium saucepan over low-medium heat add the whole milk. Let cook for a couple of minutes to warm it up - do not boil the milk.
- While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
- Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
- Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
PASTRY CREAM - AN ESSENTIAL RECIPE - BAKING SENSE®
Estimated Reading Time 5 mins
- Place the milk, sugar and salt in a small sauce pan. Scrape the seeds from the vanilla bean and add the seeds and pod to the milk. Heat over medium high until scalding.
- Whisk the scalding milk into the egg mixture, then return the custard to the pan. Cook over low heat, stirring constantly, until the mixture thickens and just begins to boil.
- Immediately strain the pastry cream back into a the bowl. Add the butter and rum. Stir until the butter is melted.
PASTRY CREAM (CRèME PâTISSIèRE) | KING ARTHUR BAKING
- 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.)
- 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. 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.
ALMOND PASTRY CREAM RECIPE - GOOD THINGS BAKING CO
- In the bowl of a stand mixer fitted with the paddle attachment, beat the soft butter and sugar together until they are well combined and fluffy, about 3-4 minutes.
- Add in the almond flour and beat until it’s completely combined. Next, mix in the eggs and almond extract, if using, and beat until it is a cohesive, smooth mixture.
- The almond paste is now ready to use in a variety of tarts and pastries. Store it in an airtight container in the refrigerator for up to a week.
BASIC PASTRY CREAM - FOOD GYPSY | EASY, DELICIOUS RECIPES ...
- Add milk to small, heavy-bottomed pot. Add vanilla and any infusion ingredients (zest, etc, see note). Bring to a medium simmer over medium heat.
- While milk is on the stove secure a good-sized bowl with a damp cloth on your counter or cutting board and add your sugar. Sperate eggs, reserve whites (great for tomorrow’s breakfast) and add yokes to sugar. Whisk to cream together, until sugar is dissolved and you have a light, smooth, golden blond paste.
- Remove vanilla pod if using. If infusing with zest you can strain your milk as you add it to the eggs to remove the zest. (Personally, I love the tangy bite of zest in pastry cream, so I leave it in.) Add hot milk, one-third at a time, whisking continually, until incorporated fully into eggs then pour the mixture back into the pot and return to medium heat.
PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
- In a large sauce pan, stir together milk and ¼ cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and ⅓ cup sugar.
- Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.
- Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top.
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- Add the bean and caviar with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil. (See notes)
- While the milk is being heated, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. (If you are using vanilla bean paste or extract, add it to the egg mix too). Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).
- As soon as the milk starts to simmer / bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
PASTRY CREAM BREAD ROLLS RECIPE | V FOR VEGGY
- Line a shallow baking pan with saran plastic wrap, making sure there is plenty of extra saran hanging around the tray since we will need to fully wrap the pastry cream with saran. Set aside.
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