Francois Payards Pastry Cream Creme Patissiere Recipes

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CRèME PâTISSIèRE



Crème Pâtissière image

An elementary ingredient of French pastry. The pastry cream will be predictably richer if you use heavy cream (preferably not ultrapasteurized) but is equally delicious with half-and-half or whole milk.

Yield makes about 3 cups

Number Of Ingredients 8

2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
Pinch of salt
3 or 4 egg yolks
2 cups cream, half-and-half, or whole milk
1 vanilla bean or 2 teaspoons vanilla extract
2 tablespoons unsalted butter, softened

Steps:

  • In a small saucepan, combine the sugar with the flour, cornstarch, and salt. Mix together the yolks and cream. If you're using a vanilla bean, split it and scrape out the seeds; stir them into the cream mixture.
  • Stir the cream-egg mixture into the sugar-cornstarch mixture over medium heat; at first, whisk occasionally to eliminate lumps. Then stir almost constantly until the mixture boils and thickens, about 10 minutes. Continue to cook until the mixture coats the back of a spoon; when you draw your finger through this coating, the resulting line will hold its shape.
  • Stir in the butter (and vanilla extract if you're using it) and set aside. Cool the pastry cream for a few minutes, then proceed with your recipe or refrigerate, with plastic wrap directly on the surface to prevent a skin from forming.

PASTRY CREAM



Pastry Cream image

_**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

2 cups (484 g/17 oz) whole milk
1/2 cup (100 g/3.5 oz) granulated sugar
5 large (93 g/3.3 oz) egg yolks
1/3 cup (40 g/1.4 oz) cornstarch
1 Tbsp (14 g/0.5 oz) unsalted butter

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.

PEPPERY GREENS WITH MEYER-LEMON DRESSING



Peppery Greens with Meyer-Lemon Dressing image

Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Yield Serves 8 to 10

Number Of Ingredients 6

2 tablespoons fresh Meyer-lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 cups mixed peppery greens, such as watercress, arugula, and frisee, torn into bite-size pieces

Steps:

  • In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.

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