NO-FUSS PASTRY CREAM
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
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)
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
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
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
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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PASTRY CREAM (CRèME PâTISSIèRE) RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.4/5 (101)
Total Time 4 hrs 40 mins
Servings 3
Calories 210 per serving
- In a medium-sized saucepan, stir together 2 1/2 cups (568g) of the milk, the sugar, salt, and the vanilla bean. (If you're using vanilla extract or Vanilla Bean Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar., Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk., Whisk some of the hot milk mixture with the egg yolks to temper them.
- This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk., Pour the egg/milk mixture back into the remaining simmering milk.
- Bring to a boil, stirring constantly with a whisk, until the mixture thickens and you see the boiling bubbles reach the center of the saucepan., Remove from the heat and strain through a fine strainer into a bowl set in an ice bath.
FRENCH PASTRY CREAM (CRèME PâTISSIèRE) - PASTRY
From pastryandbeyond.com
5/5 (5)
Calories 54 per serving
Category Dessert
- While the saucepan is on the stove, mix half of sugar and cornstarch/flour very well in a heat proof mixing bowl and then add the eggs and mix until the mixture is smooth. There should be no lumps in the mixture.
- When the milk and sugar bring to a boil, immediately remove the saucepan from the heat and temper the eggs: pour almost 1/3 of the milk very slowly to the egg mixture, whisking constantly at the same time to prevent it curdling. Pour the tempered eggs into the milk mixture and whisk at the same time.
- Add in the vanilla and whisk. Place the saucepan over med-high heat and let the mixture boil for 2 minutes until it is thick and smooth. Take the pan from the heat and pour the pastry cream into a heat proof bowl. Cover the pastry cream with a plastic film, lightly press so plastic film can touch the pastry cream when covered and prevent a skin forming on top.
FRENCH PASTRY CREAM (CRèME PâTISSIèRE) – BAKING LIKE A …
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Reviews 1
Category Basic Recipes
Cuisine French
Total Time 30 mins
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