Basic Pastry Patisserie Low Fat Recipes

VANILLA PASTRY CREAM (LOW FAT)

Steps:

• Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
• Scrape the seeds of the vanilla bean into the mixture then add the bean.
• Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
• In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
• Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
• Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
• Sauce can be stored in air tight container in fridge for 2 days.

BASIC PASTRY (PATISSERIE) LOW FAT

Steps:

• Place flour, sugar, baking powder, and salt in a food processor fitted with plastic blade.
• Pulse briefly to combine, then with motor running, add cottage cheese and oil.
• Quickly add water and pulse quickly just to combine. The dough will be crumbly but moist.
• Remove dough from the processor bowl, use your hand to gently pat the dough together to form a disk shape.
• Wrap in plastic wrap, refrigerate for 30 minutes, or until well chilled.