Eggless Vanilla Pastry Cream Or Crème Pâtissière Food

EASY EGGLESS PASTRY CREAM RECIPE

Steps:

• Whisk together sugar, cornstarch, and salt in a medium saucepan.
• Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken - this should take about 1 - 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl.
• Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
• Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.

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.

PASTRY CREAM (EGGLESS)

Steps:

• Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
• Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
• Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
• Remove from heat and add vanilla (or your choice of flavoring).
• Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
• Refrigerate several hours to overnight.
• To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
• Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
• Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
• Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).