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.
FRANCOIS PAYARD'S PASTRY CREAM (CREME PATISSIERE)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
- In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
- Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
- Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.
PASTRY CREAM (CREME PATISSIERE)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 15m
Yield 2 - 1 1/2 cups
Number Of Ingredients 7
Steps:
- Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
- Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
- Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
- Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 29 milligrams, Sugar 14 grams
PASTRY CREAM
_**Editor's note:** Use this pastry cream to make Francois Payard's [Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce](/recipes/food/views/51202620)_ . A classic filling for fruit tarts and éclairs, pastry cream is also used as a component in desserts, from napoleons to panini.
Provided by Francois Payard
Yield Makes 2 1/2 cups (605 g/21.3 oz) pastry cream
Number Of Ingredients 5
Steps:
- 1. In a medium saucepan, bring the milk to a boil over medium heat. Remove from the heat.
- 2. In a medium bowl, whisk together the sugar and egg yolks until pale. Sift the cornstarch into the mixture and whisk to combine. Whisk about one-quarter of the milk into the yolk mixture, then whisk the yolk mixture into the pan with the remaining milk. Cook over medium-high heat, whisking constantly, until the custard thickens and boils. Remove the pan from the heat and whisk in the butter until it has completely melted. Scrape the pastry cream through a fine-mesh sieve into a stainless steel bowl, set the bowl in an ice bath, and stir frequently until cold. Cover the surface of the pastry cream with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until ready to use.
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