French Cream Filling Recipes

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NO-FUSS PASTRY CREAM



No-Fuss Pastry Cream image

Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

  • Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

OPERA CREAMS (AKS FRENCH CREAMS)



Opera Creams (AKS French Creams) image

Make and share this Opera Creams (AKS French Creams) recipe from Food.com.

Provided by Holiday1234

Categories     Candy

Time 30m

Yield 3-1/2 pounds

Number Of Ingredients 5

4 cups granulated sugar
2 cups heavy whipping cream
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 lb dipping chocolate

Steps:

  • Combine sugar, cream, and cream of tartar in a 3-qt.
  • heavy saucepan.
  • Cook over low heat, stirring constantly, until sugar dissolves.
  • Cook to 236°F.
  • Watch carefully to avoid boiling over.
  • If sugar crystals form on the side of pan, wipe them off.
  • (To prevent this problem, place the lid on just as candies start to boil, for 1 minute. This washes the crystals down automatically.) Pour out onto marble slab (do not scrape pan).
  • Let stand until lukewarm, about 5-10 min.
  • Work like fondant, until creamy& light in color.
  • Add vanilla and work into mix.
  • Shape in pieces as desired.
  • Dip in melted chocolate.

Nutrition Facts : Calories 1584.7, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.7, Carbohydrate 271.5, Sugar 266.8, Protein 3.2

FRENCH PASTRY CREAM



French Pastry Cream image

Pastry cream is a light, rich custard filling for any cake, fruit tart, puff or dessert crepe. Lovely poured over fresh fruit cup. Quick and easy to make.

Provided by Gingerbee

Categories     Dessert

Time 2h10m

Yield 2 3/4 cups

Number Of Ingredients 6

2 1/4 cups milk
4 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 cup flour
2 teaspoons vanilla

Steps:

  • In a medium saucepan, heat 2 cups milk to boiling.
  • While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
  • Whisk in cornstarch and flour until smooth.
  • Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
  • Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
  • Whisk constantly.
  • Reduce heat to low and cook for another 2 minutes.
  • Remove from heat and stir in vanilla or other flavorings.
  • Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.

Nutrition Facts : Calories 490.5, Fat 14, SaturatedFat 6.9, Cholesterol 296.2, Sodium 111.7, Carbohydrate 78.6, Fiber 0.4, Sugar 49.2, Protein 11.7

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