Lenotre Pastry Cream Food

LENOTRE PASTRY CREAM

Steps:

• Bring milk and vanilla bean to a simmer.
• Meanwhile combine sugar, flour and cornstarch in bowl.
• Whisk until smooth.
• Add yolks and whisk until lump free and smooth.
• Temper egg mixture with milk.
• Pour egg mixture back into milk.
• Cook over medium low heat stirring constantly until it comes to a boil.
• Boil for 1 minute.
• Off heat stir in butter.
• Strain.
• Press plastic on top of cream to prevent skin from forming.
• Chill thoroughly.

COINTREAU CHOCOLATE TRIFLE

Steps:

• Make & chill Lenotre pastry cream.
• While pastry cream chilling, cut angelfood cake into thumb-sized chunkes. Sprinkle with 1/3 cup Cointreau. Set aside.
• Whip cream & add sugar & Cointreau. Beat until stiff peaks develop.
• Assemble as follows: cake layer, pastry cream layer, orange segment layer, whipped cream layer. Generously grate chilled chocolate onto whipped cream. Repeat layers - finish with whipped cream. Garnish with orange segments & grated chocolate. Chill several hours before serving. Voila!

PUFF PASTRY TART FILLED WITH ALMOND CREAM

Steps:

• Preheat oven to 450°F.
• Purée almond paste, granulated sugar, butter, and a pinch of salt in a food processor until smooth. Add 1 egg, vanilla, and almond extract and purée until incorporated. Add flour and pulse until incorporated.
• Roll out 1 puff pastry sheet into an 11 1/2-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut out an 11-inch round by tracing around an inverted plate with tip of a paring knife. Transfer round to a buttered large baking sheet (not dark metal, or pastry may brown too much), discarding trimmings, and chill. Repeat procedure with second pastry sheet, leaving round on floured surface.
• Beat remaining egg with a fork and brush some over top of second round. Score round decoratively all over using tip of knife, then make several small slits all the way through pastry, at about 2-inch intervals, to create steam vents.
• Brush some of egg in a 1-inch-wide border around edge of chilled pastry round (on baking sheet). Mound almond cream in center of chilled round, spreading slightly, and bury bean in cream. Immediately cover with decorated round and press edges together lightly. Holding a small spoon with side at an angle, press around edge to seal galette decoratively.
• Bake galette in lower third of oven until puffed and pale golden, 13 to 15 minutes. Dust galette with confectioners sugar and bake in upper third of oven until edge is deep golden brown and shiny, 12 to 15 minutes more. Transfer to a rack to cool slightly, 5 to 10 minutes. Serve warm.