PASTRY CREAM, CREME PATISSERIE
This basic pastry cream recipe is the base for filling many pastries, pies, cakes, and tarts. Pastry cream can be flavored in a variety of ways, is an incredibly versatile dessert component, and is also the base for making sweet souffles!
Provided by Bettie
Categories All Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Measure out all of the ingredients. Cut the butter into small pieces.
- In a large mixing bowl, beat the egg yolks (110 grams, 6 large) with the sugar (100 grams, ½ cup), cornstarch (30 grams, ¼ cup), and salt (1 gram, ¼ teaspoon) with a whisk until foamy and about double in size. This will ensure a smooth pastry cream.
- In a saucepan, heat the milk (568 grams, 2 ½ cups) until it starts to boil.
- Temper the egg yolks by slowly pouring 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 while you whisk and pour.
- Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, whisking continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process.
- Pour the hot pastry cream through a fine mesh sieve.
- If you are adding any chocolate or other flavorings, they can be whisked in at this point. Add the butter (28 grams, 2 tablespoons) and vanilla (1 ½ teaspoons) and whisk in.
- Place a piece of plastic wrap right on top of the pastry cream and refrigerate until ready to use.
- Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 0 calories
CREME PATISSIERE (PASTRY CREAM)
This easy recipe for classic, vanilla-flavored creme patissiere can be used in Napoleons, fruit tarts, eclairs and more.
Provided by Christine Benlafquih
Categories Dessert
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 638 kcal, Carbohydrate 83 g, Cholesterol 582 mg, Fiber 0 g, Protein 26 g, SaturatedFat 9 g, Sodium 288 mg, Sugar 63 g, Fat 22 g, ServingSize Approx. 3 Cups (2 Servings), UnsaturatedFat 0 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.
PASTRY CREAM
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
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 FOR FRUIT TARTS
This pastry cream is the perfect addition to fruit tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
- In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
- Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
- Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
PASTRY CREAM
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
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).
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PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (12)Total Time 15 minsCategory DessertCalories 334 per serving
- 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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