SPICED PASTRY CREAM
Here's something a little sweet, a little spicy, and all around spooky. This pastry cream-made with egg yolks, sugar, cornstarch, milk, ginger, and cinnamon-is the luscious filling for Boston "Scream" Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.
- Return mixture to saucepan. Cook over medium heat, whisking constantly, until it begins to thicken and registers 160 degrees on a candy thermometer, 1 to 2 minutes.
- Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate until cold and thick, at least 1 hour (or up to 1 day).
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.
SPICED PEAR TART
Gently spiced poached pears, vanilla pastry cream and flaky puff pastry are the stars of this sophisticated dessert that was created for the 2019 NYT Food Festival by Rachel Gaylord, the pastry chef at La Mercerie in New York. Ideally, this delicate tart should be eaten the day it's made, so if you're planning to serve this at a dinner party, make all of the components in advance and assemble the tart just before your guests arrive. Leftovers, if you have any, should be stored in the refrigerator and brought to room temperature before serving. The pastry will have lost some of its flakiness, but it will still be delicious. (This adaptation mercifully calls for store-bought puff pastry, but if you're feeling ambitious, you can make your own.)
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Poach the pears: Combine 2 cups/480 milliliters water, sugar, vanilla extract and star anise pods in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Place the pears in the poaching liquid and cover with a lid. Keep just below a simmer and cook until the pears are tender, about 40 minutes depending on the ripeness of the pears. Remove the pears from the liquid to a plate and cool completely. Slice each pear half crosswise into 1/2-inch-thick slices. Set aside.
- While the pears poach and cool, make the pastry: Trim a sheet of puff pastry to one 4 1/2-by-12 inch rectangle. From the remaining puff pastry, cut two 1-by-12-inch strips. Transfer rectangle and strips to a sheet pan lined with parchment paper.
- Using a pastry brush, brush the beaten egg in a thin 1-inch strip along both long edges of the puff pastry, then place the strips of puff pastry on top. (You should have a rectangle of puff pastry with a puff pastry border down each of the long sides.) Use the back of a chef's knife or the tines of a fork to gently press the strips of puff pastry into the rectangle. Prick the pastry all over with a fork, then refrigerate for 15 minutes. Meanwhile, heat the oven to 325 degrees.
- Brush the puff pastry all over with egg wash, then line the center with parchment and fill with baking weights or dried beans. Bake for 20 minutes, turning halfway through. Remove the parchment and baking weights. Bake until golden brown, about 3 more minutes. As soon as you pull it out of the oven, trim the edges with a knife so the layers line up, if necessary. If the center has puffed up, gently prick with a fork or toothpick to release air. Allow to cool completely.
- While the pastry bakes and cools, make the pastry cream: Combine the milk, vanilla extract, and half the sugar (using 2 tablespoons/30 grams) in a pot. Bring to a simmer over medium-low. In a separate bowl, whisk together the remaining 2 tablespoons/30 grams sugar and the cornstarch, then whisk in the yolks. Whisking the eggs and cornstarch continuously, carefully add 1/4 cup of the hot milk mixture to the egg yolks, and whisk well to combine. Now, whisking the hot milk mixture in the pot continuously, add the egg yolks and cornstarch mixture to the pot. Continue whisking until it thickens. (It happens fast!) Immediately remove from the heat and whisk in the softened butter until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface of the pastry cream. Allow to cool to room temperature.
- While pastry cream cools, make the glaze: Combine the pear purée, sugar and 2 tablespoons water in a medium saucepan and bring to a simmer until slightly reduced and glossy, about 3 minutes. Strain and chill.
- Transfer the puff pastry to a serving platter. Spread about 1 1/2 cups pastry cream down the center of the pastry shell. Place the sliced pear halves over the pastry cream in alternating directions. Brush each pear with a thick layer of pear glaze. Garnish any areas between the pears with toasted almonds. Dust the whole tart with confectioners' sugar just before serving.
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
SPICED CREAM
Steps:
- Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
THICK PASTRY CREAM
Provided by Arthur Schwartz
Categories Sauce Milk/Cream Egg Dessert Quick & Easy Vanilla Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- 1. Set a clean, dry, nonreactive bowl and a sturdy rubber spatula near the stove. Put a large, fine strainer over a large bowlm ready to pour hot pastry cream through it.
- 2. In another bowl, mix the flour with 1 cup of the sugar. Whisk in the eggs until smooth. The mixture will be very thick.
- 3. In a 2 1/2- to 3-quart, heavy-bottomed saucepan, mix the milk, the remaining cup of sugar, and the salt. Scald over medium heat, stirring frequently so it doesn't scorch or form a skin. When the milk has a ring of small bubbles around the edge of the pan, remove it from the heat and, with a whisk, stir 1 cup of the milk, a little at a time, into the flour and egg mixture. Whisk in another cup of hot milk, then pour the now-tempered flour and egg mixture into the saucepan with the remaining milk, whisking constantly. Still whisking constantly, but slowly, over medium to medium-low heat, cook the mixture until it thickens, Pull it off the heat at the first sign of a boil - as soon as the first bubble breaks on the surface. This will take about 5 minutes.
- 4. Immediately pour the hot pastry cream through the strainer and into the bowl, using the spatula to remove it all from the pan and to push it through the sieve. Stir in the vanilla.
- 5. Cover the very surface of the cream with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least several hours, or until chilled. Pastry cream can be kept refrigerated for several days, sometimes up to a week, depending on the efficiency of the refrigeration.
More about "spiced pastry cream food"
PASTRY CREAM | RICARDO
From ricardocuisine.com
HOW TO MAKE PASTRY CREAM - BAKER BETTIE
From bakerbettie.com
SPICED PASTRY CREAM RECIPE - DELISH.COM
From delish.com
Cuisine FrenchEstimated Reading Time 1 minServings 1
- Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture.
SPICED PASTRY CREAM RECIPE | RECIPES.NET
From recipes.net
Cuisine FrenchCategory FrostingServings 1Total Time 20 mins
PASTRY CREAM RECIPE - NYT COOKING
From cooking.nytimes.com
ITALIAN PASTRY CREAM (CREMA PASTICCERA) RECIPE - THE …
From thespruceeats.com
SPICED PASTRY CREAM FOOD- WIKIFOODHUB
From wikifoodhub.com
PASTRY CREAM - INSPIRED THROUGH FOOD
From inspiredthroughfood.com
HOW TO MAKE PASTRY CREAM - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
PASTRY CREAM (CRèME PâTISSIèRE) - SUGAR SPUN RUN
From sugarspunrun.com
HOW TO MAKE PASTRY CREAM - KING ARTHUR BAKING
From kingarthurbaking.com
ICE CREAM, CAKE POPS & MINI PIES | PASTRY SHOP | CANADA'S …
From canadaswonderland.com
CRèME PâTISSIèRE (AKA PASTRY CREAM, CUSTARD, CREME PAT)
From liliscakes.com
HOW TO MAKE THE BEST PASTRY CREAM - OF BATTER AND DOUGH
From ofbatteranddough.com
SPICE PASTRY CREAM | SPICE OF LIFE ORGANICS | PASTRY, RECIPES, PASTRY …
From pinterest.com
QUICK AND EASY PASTRY CREAM | ALLRECIPES
From allrecipes.com
SPICED PASTRY CREAM - MEALPLANNERPRO.COM
From mealplannerpro.com
PASTRY CREAM FILLING RECIPE - FOOD.COM
From food.com
SPICED PASTRY CREAM RECIPE - NEWSBREAK
From newsbreak.com
PERFECT PASTRY CREAM - THE STAY AT HOME CHEF
From thestayathomechef.com
SPICED PASTRY | COOKSTR.COM
From cookstr.com
PUMPKIN PASTRY CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRèME PâTISSIèRE (PASTRY CREAM FILLING) - SPATULA DESSERTS
From spatuladesserts.com
PUMPKIN PASTRY CREAM RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEST EVER VANILLA PASTRY CREAM - LIVING SWEET MOMENTS
From livingsweetmoments.com
VANILLA PASTRY CREAM - EATS DELIGHTFUL
From eatsdelightful.com
10 BEST PASTRY CREAM DESSERTS RECIPES - YUMMLY
From yummly.com
SPICED PASTRY CREAM RECIPE | RECIPES.NET
From pinterest.com
HOW TO MAKE PASTRY CREAM - CULINARY HILL
From culinaryhill.com
PASTRY CREAM RECIPE AND TUTORIAL - WINDY CITY BAKER
From windycitybaker.com
PASTRY CREAM (CRèME PâTISSIèRE) | KING ARTHUR BAKING
From kingarthurbaking.com
BOSTON "SCREAM" PIE RECIPE - DELISH
From delish.com
PASTRY CREAM RECIPE - VANILLA, CHOCOLATE AND MORE
From easy-french-food.com
10 VARIETIES OF PASTRY CREAM - FINE DINING LOVERS
From finedininglovers.com
APPLE TART + SPICED PASTRY CREAM + CINNAMON SHORTBREAD
From foodsanddiet.com
HOW TO MAKE PASTRY CREAM FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
7 FLAVORS OF PASTRY CREAM - POKE THE DOUGH
From pokethedough.com
PASTRY CREAM RECIPE - FOOD.COM
From food.com
SILKY VANILLA PASTRY CREAM WITH SPONGE CAKE - FAMILY SPICE
From familyspice.com
HOW TO MAKE PASTRY CREAM (CREME PATISSIERE RECIPE)
From livforcake.com
SPICE PASTRY CREAM | SPICE OF LIFE ORGANICS
From spiceoflifeorganics.com
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