Florence Fabricants Pastry Cream Recipes

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PASTRY CREAM



Pastry Cream image

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

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

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

FLORENCE FABRICANT'S PASTRY CREAM



Florence Fabricant's Pastry Cream image

Provided by Florence Fabricant

Categories     project, dessert

Time 30m

Yield About 1 1/2 cups

Number Of Ingredients 5

1 cup milk
3 large egg yolks
1 large egg
1/4 cup sugar
4 tablespoons flour

Steps:

  • Scald the milk in a heavy 2-quart saucepan. Remove from heat.
  • Beat the egg yolks, egg and sugar together for 2 to 3 minutes, until the eggs thicken and lighten in color. Beat in the flour.
  • Slowly pour the hot milk into the egg mixture, beating constantly.
  • Return this mixture to the saucepan, and cook over medium heat, whisking and scraping the bottom constantly until the mixture comes to a boil. It should thicken to about the consistency of pudding. Cook a few seconds longer, then strain into a metal bowl.
  • Place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold, at least 4 hours.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 50 milligrams, Sugar 16 grams, TransFat 0 grams

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