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.
THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY
Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚F (230˚C).
- Score the chestnuts in a cross with a knife.
- Place the chestnuts on a sheet pan and bake for 30 minutes.
- Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
- Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
- Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
- Place the chestnut filling in a food processor, add in water and blend until smooth.
- Push the chestnut filling through an sieve into another bowl.
- Transfer filling to a piping bag with a circle tip and chill.
- Preheat the oven to 200˚F (90˚C).
- In a bowl, whisk the egg whites until foamy using a hand mixer.
- Add sugar to the egg whites and whisk until stiff peak forms.
- Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
- Bake the meringue for 1 hour.
- Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
- Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams
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
CHESTNUT PASTRY CREAM
This recipe for chestnut pastry cream is courtesy of Johnny Iuzzini.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one Buche de Noel
Number Of Ingredients 8
Steps:
- Place milk and vanilla bean seeds in a medium saucepan and bring to a boil.
- Meanwhile, in a medium bowl, sift together flour, sugar, and cornstarch. Add eggs, and whisk mixture until pale and stiff. Continue whisking while slowly adding half of the hot milk mixture. Transfer egg mixture to saucepan with the remaining milk mixture. Place over medium-high heat, whisking constantly, and bring to a boil. Cook for 2 minutes.
- In a small bowl, whisk together chestnut paste and rum, if using. Remove egg mixture from heat, and whisk in chestnut paste mixture. Pour mixture into a wide shallow dish, and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until cool. Strain through a fine mesh sieve before using.
CHESTNUT PASTRY CREAM FOR CHESTNUT CAKE
Use this chestnut pastry cream to make our Chestnut Cake with Chocolate-Armagnac Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Fill a large bowl halfway with ice water, and set aside. Whisk together 1/4 cup sugar, the egg yolks, and salt in a bowl. Whisk in cornstarch, 1 tablespoon at a time. Whisk in chestnut puree.
- Bring milk and remaining 1/4 cup sugar to a simmer in a saucepan, stirring until sugar has dissolved. Whisking constantly, gradually add half the milk mixture to the yolk mixture. Pour back into pan with remaining milk mixture, and bring to a boil, stirring constantly and scraping bottom of pan. Boil for 2 minutes.
- Pour through a fine sieve into a bowl. Place a piece of plastic wrap directly on surface of pastry cream to prevent a skin from forming. Set bowl in ice water, and stir occasionally until cold, about 40 minutes.
CHESTNUT CREAM FILLING
My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.
Provided by frenchy
Categories World Cuisine Recipes European French
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Score the skin of each chestnut with a sharp paring knife.
- Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.
- Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.
- Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.
- Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.
- Stir chestnut puree into the egg mixture, making sure to blend in well.
Nutrition Facts : Calories 1372.5 calories, Carbohydrate 282.2 g, Cholesterol 32.6 mg, Fat 20.7 g, Fiber 45.9 g, Protein 14 g, SaturatedFat 7.3 g, Sodium 34.9 mg, Sugar 83.6 g
More about "chestnut pastry cream food"
HOW TO MAKE YOUR OWN CHESTNUT CREAM - PARDON …
From pardonyourfrench.com
3.5/5 (19)Category How-TosServings 1Total Time 20 mins
PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
From thestayathomechef.com
CHOCOLATE CHESTNUT CREAM - LITTLE FIGGY FOOD
From littlefiggy.com
RECIPE: CHESTNUT AND MASCARPONE CREAM WITH FRESH …
From cuisinehelvetica.com
BEST EVER VANILLA PASTRY CREAM - LIVING SWEET MOMENTS
From livingsweetmoments.com
PASTRY CREAM | RICARDO
From ricardocuisine.com
MONT BLANC (CHESTNUT CREAM CAKE) - NO RECIPES
From norecipes.com
CHESTNUT PUREE RECIPE AND THE MOUNT BLANC DESSERT
From suncakemom.com
MONT BLANC DESSERT (CHESTNUT CREAM MERINGUES) RECIPE
From thespruceeats.com
10 BEST CHESTNUT CREAM RECIPES | YUMMLY
From yummly.com
3/5 (1)
CHESTNUT CREAM ECLAIRS AND PROFITEROLES - A COOKIE NAMED DESIRE
From cookienameddesire.com
HOW TO MAKE CHESTNUT CREAM - THRILLIST
From thrillist.com
10 VARIETIES OF PASTRY CREAM - FINE DINING LOVERS
From finedininglovers.com
CHESTNUT CREAM HORNS - EASY HOMEMADE RECIPES BY HOLY WHISK …
From holywhiskblog.com
CREAMY PASTA WITH CHESTNUTS PESTO - PLANT BASED SCHOOL
From theplantbasedschool.com
CLASSIC MONT BLANC PASTRY (CHESTNUT CREAM MERINGUE)
From kosher.com
THE BEST DESSERT SINCE CHESTNUTS ROASTING ON AN OPEN FIRE - SAVEUR
From saveur.com
CHESTNUT PASTRY CREAM RECIPES - TUTDEMY.COM
From tutdemy.com
CHESTNUT PASTRY CREAM - CRUNCH CULTURE
From culture-crunch.com
CHESTNUT CREAM-RECIPES | EAT SMARTER USA
From eatsmarter.com
VANILLA PASTRY CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE PASTRY CREAM FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
10 BEST CHESTNUT CREAM DESSERT RECIPES - YUMMLY
From yummly.com
STIRRED CHESTNUT PASTRY | MISS CHINESE FOOD
From misschinesefood.com
CHESTNUTS BEST 10 RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
HOW TO MAKE PASTRY CREAM - CULINARY HILL
From culinaryhill.com
CHESTNUT PASTRY RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHESTNUT CREAM FILLED DOUGHNUTS - CULINARY COLLECTIVE
From culinarycollective.com
20 BEST CHESTNUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHESTNUT PUFF PASTRY TWISTS – HIROKO'S RECIPES
From hirokoliston.com
USES FOR CHESTNUT PASTE/SPREAD - PASTRY & BAKING - EGULLET FORUMS
From forums.egullet.org
CHOCOLATE CHESTNUT CREAMS - AN EDIBLE MOSAIC™
From anediblemosaic.com
HOW TO: CHESTNUT PASTRY CREAM - YOUTUBE
From youtube.com
PASTRY CREAM (CRèME PâTISSIèRE) | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE PASTRY CREAM - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE PROFITEROLES WITH CHESTNUT CREAM - LOST IN FOOD
From lostinfood.co.uk
MUSHROOM WELLINGTON WITH CHESTNUT CREAM - FOOD AND TRAVEL …
From foodandtravel.com
CRèME PâTISSIèRE (PASTRY CREAM FILLING) - SPATULA DESSERTS
From spatuladesserts.com
CHESTNUT CREAM CAKE | CANADIAN LIVING
From canadianliving.com
CHESTNUT PASTRY CREAM | PASTRY CREAM RECIPE, PASTRY CREAM, PASTRY
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love