Sweet Essentials Crème Pâtissière Pastry Cream Recipes

CREME PATISSIERE (PASTRY CREAM)

Steps:

• In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
• In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
• Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won't curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a 'skin'. Let cool to room temperature, then refrigerate until chilled.
• Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.

CREME PATISSIERE (PASTRY CREAM)

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.

PASTRY CREAM

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.

CREME PATISSIERE

Steps:

• In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth and free of lumps.
• Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute. (Turning the pan as you whisk helps to easily reach all areas of pan.)
• Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla. Place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool.