VANILLA PASTRY CREAM
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
Provided by Kevin Ryan
Categories Desserts Frostings and Icings
Yield 12
Number Of Ingredients 7
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.
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
PASTRY 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
Time 2h25m
Yield about 2 1/2 cups
Number Of Ingredients 7
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.
VANILLA CREAM
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
VANILLA PASTRY CREAM
Use to make Candied Kumquat Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place milk and 1/4 cup sugar in a large heavy-bottomed saucepan over medium heat; cook until just barely boiling. In a large bowl, whisk together egg yolks with remaining tablespoon sugar until thickened; sprinkle in flour and cornstarch and continue whisking until well combined.
- Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly; transfer egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. Place over medium-high heat and bring to a boil, whisking constantly until thick.
- Strain through a fine mesh sieve into a large bowl; stir in vanilla. Rub surface of pastry cream with butter to prevent a skin from forming and cover with plastic wrap, pressing down on surface of cream to cover. Transfer to refrigerator until chilled. Gently fold in whipped cream just before using.
VANILLA PASTRY CREAM
I am a very fussy person when it comes to pastry cream, and the kid's are more fussy than me. Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, eclairs, tarts, and Genoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious. Chill:1 hour So the Total Time:1 hour, 15 minutes Yield: Fills 1 standard pastry recipe
Provided by CHEF GRPA
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
- 2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
- My Notes: I made this creme patisserie for some profiteroles I made and it was great:-) sweet, smooth and perfect consistency for use with pastry. I think next time I will substitute the vanilla essence for real bean extract tho for a little more flavour but it still tasted great. I will never buy custard again after making this.
- To me, The reason there are no cooking directions or explanations of ""what to do"" after mixing ingredients is because it is a ""basic recipe"" that is to be used as an INGREDIENT for other recipes like cream puffs, eclairs, etc. I reached this recipe within a recipe for Chocolate Eclairs. Once I mix the Basic Choux Pastry Dough, I will go back to my Chocolate Eclair recipe and go from there -- that is where I will find an explanation for cooking and other directions. The same will go for Cream Puffs --
- I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy.
- **Dad! I used this recipe for the filling of a ""Gateaux Basque"" recipe. This is the cake that is famous in the Pays Basque area in France where my husband is from. Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring. O.K.
- Grpa.July said it wasn't needed and I didn't want to use corn starch. I didn't use a thermometer but just stirred until the cream seemed really thick. I refrigerated for an hour. Perfect! I love this, I did however add a little more sugar, vanilla and kahlua. Wow amazing. next time I will try a little chocolate, just curious about how great it will taste. until next time, happy cooking. Rob --
- I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream.I too,Play with my Food.
Nutrition Facts : Calories 677.6, Fat 22.3, SaturatedFat 10.1, Cholesterol 528.5, Sodium 156.3, Carbohydrate 98.2, Fiber 0.6, Sugar 66.1, Protein 18.6
VANILLA BEAN PASTRY CREAM
The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 2h30m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 13.9 g, Cholesterol 63.9 mg, Fat 6.3 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 210.9 mg, Sugar 11.4 g
VANILLA PASTRY CREAM
Steps:
- Place 1 1/2 cups of the milk, the vanilla bean, and vanilla seeds into a saucepan. Bring to a boil. Remove from the heat and let the vanilla bean steep in the hot milk for 15 to 20 minutes. Meanwhile, in a large bowl whisk the egg yolks until creamy. Add the agave nectar to the hot milk and bring to a simmer again over medium heat. Decrease the heat to low. Combine the arrowroot powder, salt, and the remaining 1/2 cup milk until the powder is completely dissolved.
- Temper the egg yolks by whisking in about 1/2 cup of the hot milk. Working quickly, pour the egg/milk mixture back into the hot milk in the saucepan over low heat and whisk together, stirring constantly, until the mixture is almost at a simmer.
- Pour the arrowroot powder slurry into the pan and stir constantly until the mixture starts to simmer and begins to thicken. This will happen quickly. Immediately remove from the heat and pour the custard into a bowl. Remove the vanilla bean and cover the hot pastry cream with a piece of plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate until cold and firm.
VANILLA PASTRY CREAM (LOW FAT)
Make and share this Vanilla Pastry Cream (low Fat) recipe from Food.com.
Provided by Nolita_Food
Categories Dessert
Time 20m
Yield 1 1/4 cup
Number Of Ingredients 6
Steps:
- Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
- Scrape the seeds of the vanilla bean into the mixture then add the bean.
- Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
- In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
- Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
- Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
- Sauce can be stored in air tight container in fridge for 2 days.
Nutrition Facts : Calories 350.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 346.8, Sodium 149.6, Carbohydrate 52.5, Fiber 0.1, Sugar 40.8, Protein 13.8
VANILLA PASTRY CREAM
Pastry cream is the classic filling for French fruit tarts; it can also be folded into other fillings, such as whipped cream or the rich ricotta custard in the Neapolitan Easter Pie on page 253\. Like many other custards, it is thickened with eggs and cornstarch; the mixture must be brought to a full boil to activate the starch and set properly. We use a whole vanilla bean, but you can substitute vanilla extract in its place.
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Bring milk and vanilla-bean seeds and pod to a simmer in a medium saucepan. Remove from heat. Cover; let stand 20 minutes.
- In a large bowl, whisk egg yolks until smooth. In a medium saucepan, combine sugar and cornstarch. Gradually add milk mixture (or milk and vanilla extract, if not using vanilla bean) in a slow, steady stream and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes.
- Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to coat the back of a spoon, 2 to 4 minutes. Remove from heat.
- Strain mixture through a fine sieve into a heatproof bowl; discard solids. Cover with parchment or plastic wrap, pressing directly on surface to prevent a skin from forming. Refrigerate until well chilled and firm, at least 2 hours or up to 2 days. Whisk to soften slightly just before using.
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