Vanilla Bean Pastry Cream Recipes

VANILLA PASTRY CREAM

Steps:

• 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.

VANILLA PASTRY CREAM RECIPE

Steps:

• Gather the ingredients.
• In a heat-safe container large enough to hold a medium saucepan, fill with about 1 to 2 inches of ice water.
• In a medium bowl, whisk egg yolks until smooth. Gradually add milk, whisking constantly, until well blended.
• In a medium saucepan, combine sugar, cornstarch, and salt. Stir with whisk to blend thoroughly. Whisk in about 1/2 cup of the milk mixture and stir until smooth. Gradually whisk in remaining milk mixture until thoroughly blended.
• Put pan over medium-low heat and cook, stirring constantly, for about 10 to 15 minutes, or until mixture begins to thicken. Bring to a boil and cook for 1 minute, continuing to stir constantly.
• Immediately place pan in container with the ice water. Stir frequently as mixture cools. Stir in vanilla extract or vanilla bean paste.
• Press a sheet of plastic wrap onto surface of custard to prevent a skin from forming. Transfer bowl to refrigerator to chill thoroughly.

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.

RASPBERRY & VANILLA BEAN CREAM TARTS

Steps:

• Preheat your oven to 400 degrees.
• In a food processor, process the flour, sugar and salt for about 10 seconds.
• Then add the chunks of butter and process until the mixture looks like coarse crumbs.
• Add the egg yolk and process again until the egg is thoroughly combined.
• If you are making mini tarts (tartlets), separate the mixture into 6 - 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
• If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
• Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
• In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
• Pour about half of the milk mixture into the egg mixture, and stir.
• Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.
• Remove from heat and stir in the vanilla.
• Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.
• Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
• Top with fresh raspberries, and a dusting of icing sugar.
• Enjoy!

VANILLA BEAN PASTRY CREAM

Steps:

• In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the yolks and sugar in the bowl of a standing mixer fitted with the whisk attachment. Sift the cornstarch onto a piece of wax or parchment paper.
• Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in color. Remove the bowl from the mixer and stir in the cornstarch. Pour about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat. Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.

VANILLA BEAN PASTRY CREAM

Steps:

• Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
• Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
• Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.