Creme Patisserie Recipe Mary Berry Food

PASTRY CREAM

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.

PROFITEROLES WITH CRèME PâTISSIèRE

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
• To make the pastry, put the butter and 150ml/5fl oz water in a small pan. Heat gently until the butter has melted. Bring slowly to the boil, and then remove from the heat. Quickly add the plain flour and, using a wooden spoon, beat until the mixture forms a soft ball. Return to the heat and beat for a further minute.
• Leave to cool slightly. Add the beaten eggs a little at a time, mixing well between each addition until you have a smooth pipeable mixture. Spoon the mixture into a piping bag fitted with a 1cm/½in plain nozzle. Pipe 20 small mounds onto the prepared baking trays, leaving room for them to spread. Flick water over the tray to create steam when baking.
• Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook for a further 10 minutes, or until well-risen and a deep golden-brown. Remove and make a hole in the bottom of the buns to allow the steam to escape. Leave to cool on a wire rack.
• For the filling, put the milk and vanilla extract in a heavy-based pan and slowly bring to the boil. Remove from the heat and leave to cool for 30 seconds.
• Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the cornflour and plain flour. Pour the vanilla-infused milk over the eggs, whisking continuously, then pour back into the pan.
• Bring to the boil, whisking continuously over a medium heat and cook for one minute, or until thickened. Add a dash of red food colouring and stir thoroughly until it has an even colour. Pour into a bowl and cover with cling film. Leave to cool for a few minutes, then transfer to the fridge to chill.
• For the the icing, put the chocolate in a heatproof bowl set over a pan of gently simmering water (making sure the bowl doesn't touch the water). Add the butter and 4 tablespoons water. When the chocolate is melted and well combined with the butter, remove it from the heat and beat in the icing sugar until smooth.
• When the profiteroles are cold, spoon the red crème patissiere into a piping bag fitted with a small plain nozzle. Fill the profiteroles then dip each one into the icing to coat the top. Leave to set, then serve.

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.

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.

STRAWBERRY TART

Steps:

• To make the pastry, put the butter and icing sugar in a food processor and blitz until combined. Add the egg yolks and blitz until smooth. Add the flour and salt and blitz until a dough starts to form. Shape the dough into a ball, flatten to a disc and then wrap and chill in the fridge for around 30 minutes.
• To make the crème pâtissière, heat the milk, vanilla paste and salt over a low heat until gently steaming. Meanwhile, put the egg yolks, sugar and cornflour in a bowl and stir together until smooth and thick. Slowly pour in the hot milk in a thin stream, stirring with a whisk. Pour the mixture back into the pan and cook over a low heat, stirring constantly, until thickened. Remove from the heat and stir in the butter until it melts and combines with the thickened mixture. Pour the mixture into a bowl and cover the surface with cling film to prevent a skin from forming. Leave to cool for 10 minutes, then chill until needed.
• Tip the dough onto a lightly floured work surface and dust a bit more flour on top. Roll out to form a circle about 30cm/12in in diameter. Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry overhanging the edge of the tin and trim away any excess pastry. Prick the base all over with a fork, then chill for 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Remove the tart tin from the fridge and place on a baking tray. Take a large square of baking paper and crumple it up into a ball, then uncrumple it and use it to line the pastry. Fill with baking beans to support the edges as the pastry bakes. Blind bake for 10-12 minutes, until the edges are just turning golden. Lift out the baking paper and beans and bake for a further 7-10 minutes, until golden and crisp all over. Leave to cool.
• Sprinkle the strawberries with the caster sugar and set aside for 5 minutes until they begin to release their juices. Remove the crème pâtissière from the fridge and stir briefly until smooth. Pour it into the cooled pastry case and spread evenly. Decorate with the strawberries in concentric circles. Cut into slices and serve.

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.

MARY BERRY'S RELIGIEUSES

Steps:

• Start by making the choux pastry. Heat your oven to 220°C/200°C fan/425°F/Gas 7. Draw eight 5cm circles and eight 2.5cm circles on the paper lining the baking sheet.
• Put the butter and water into a heavy pan and heat over a medium heat until the butter has completely melted, then bring the mixture to the boil, taking care not to burn the butter. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture forms a soft ball. Set the pan back on a low heat and cook for 3-5 minutes, stirring constantly, to dry out the dough. Remove from the heat and leave to cool slightly. Gradually add the eggs, beating well after each addition, to make a smooth, shiny paste.
• Spoon the choux dough into a piping bag fitted with a 1.5cm plain tube. Pipe discs inside the drawn circles on the baking sheet. Dip your finger in water and gently smooth the top of each disc. Place in the heated oven and bake for 10 minutes, then reduce the oven temperature to 190°C/170°C fan/375°F/Gas 5 and bake for a further 10-15 minutes until a good golden brown.
• Remove the baking sheet from the oven and pierce each bun with a skewer to allow the steam to escape. Return the choux buns to the oven and bake for 4-5 minutes so they dry out. Transfer the buns to a wire rack and leave to cool.
• Meanwhile, make the crème patissiere. Pour the milk into a heavy-based medium pan. Using the tip of a small knife, scrape out the vanilla seeds from the split pod and add to the milk. Slowly bring to the boil, then remove the pan from the heat and set aside. Put the egg yolks and sugar into a heatproof mixing bowl and whisk together until pale, then add the cornflour and flour and whisk in. Continue to whisk as you pour on the hot milk in a thin steady stream. Pour the mixture back into the pan. Set over a medium heat and bring to the boil, whisking constantly. Cook for 1 minute until smooth and thick. Pour into a bowl and cover the surface of the crème patissiere with clingfilm (this prevents a skin from forming). Leave to cool, then chill.
• For the chocolate ganache, bring the cream to the boil in a small pan, then remove from the heat. Add the pieces of chocolate and stir until melted and the mixture is smooth and shiny. Transfer to a bowl and leave to cool, then cover and chill until the ganache has a thick coating consistency.
• To assemble the religieuses, spoon the crème patissiere into a piping bag fitted with a long thin tube (or use a jam or icing syringe) and fill the choux buns through the 'steam hole' made earlier. Dip the tops of the filled buns into the chocolate ganache to coat them halfway up the sides. Set a small bun on top of each large bun.
• Whip the cream until it stands in peaks. Spoon into a clean piping bag fitted with a star tube. Pipe a line of cream around the join where the two buns meet to form a white collar. Serve as soon as possible after assembling.

CREME PATISSIERE

Steps:

• Whisk the sugar, egg yolks and cornflour together in a bowl until smoothly combined and set aside.
• Pour the milk into a large heavy based pan. Split the vanilla pods open (If using vanilla pods) and scrape out the seeds with the tip of a knife and add these to the milk in the pan. (Alternatively add the vanilla extract to the milk) Bring to the boil, then remove from the heat.
• Pour about a quarter of the hot milk onto the egg mixture and whisk together. Then return this mixture to the rest of the milk in the pan. Put back over a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately.
• Pass the mixture through a sieve into a bowl. Add the butter and stir in to melt. Place a disc of baking parchment or silicone paper directly on the surface of the creme patissiere to stop a skin forming. Leave to cool and then chill before using.

EASY QUICHE LORRAINE RECIPE BY MARY BERRY

Steps:

• First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
• Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
• Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
• Reduce the oven temperature to 180˚C. Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
• Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche Lorraine and top with the cheese.
• In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.

CREME PATISSIERE

Steps:

• Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
• Whisk in the flours.
• Heat the milk in a saucepan until stating to boil.
• Whisk the milk into the egg mix.
• Put the whole lot back into the pan, stirring all the time until thick and boiling.
• Take the pan off the heat - cover with cling-film to prevent a skin from forming.

PAUL HOLLYWOOD'S STRAWBERRY TARTS RECIPE

Steps:

• For the pastry, rub the butter and the flour together by hand, using your finger tips. The mix should look like large bread crumbs. Add the whole whisked egg and the sugar. Bring all the ingredients together to form a ball of pastry. Wrap in cling film and chill for at least 20 minutes
• For the crème patisserie, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the corn flour and flour. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat. Pass through a sift. Split vanilla pod in half length ways, scrape out the seeds and add to the mixture. Cover with cling film and allow to cool. Then place in a piping bag.
• Pre-heat oven to 170°C/150°C fan/325°F/Gas Mark 3.
• Roll out pastry to about 4mm thick. Carefully line the four tartlet tins. Leaving an over hang of pastry. Place on a baking tray. Chill for twenty minutes. Then blind bake pastry for ten minutes.
• Turn down oven to 160°C/140°C fan/300°F/Gas Mark 2. Remove baking beans and prick pastry with a fork and cook for a further ten minutes. Egg wash tarts and cook for a further five minutes. Leave the pastry in the tins and allow to cool. With a small edged serrated knife, trim the excess pastry from the tins. Being very delicate. Remove pastry cases from tartlet tins.
• Pipe in the vanilla crème patisserie. Hull three strawberries slice them three quarters the way down, so the slices are still connected. Fan out strawberries, arrange on top of the crème patisserie. Dust with icing sugar.