Orange Pastry Cream Recipes

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ORANGE-VANILLA PASTRY CREAM



Orange-Vanilla Pastry Cream image

Use this recipe when making our Berry Tartlets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

1 cup whole milk
1/2 vanilla bean, halved lengthwise and seeds scraped to loosen
2 tablespoons freshly grated orange zest
2 large egg yolks
1/4 cup plus 3 tablespoons sugar
3 tablespoons all-purpose flour

Steps:

  • Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes.
  • Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated.
  • With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.

ORANGE PASTRY CREAM



Orange Pastry Cream image

Make and share this Orange Pastry Cream recipe from Food.com.

Provided by Chef mariajane

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

1 cup milk
orange zest from 1 orange (2 strips -1x2-inches)
1/4 cup sugar
1/2 vanilla bean, split lengthwise
2 tbps. cornstarch
1 large whole egg
1 large egg yolk
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • In a sall saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and coner. Set aside 10 minutes; discard orange zest and vanilla pod.
  • Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolks; add the sugar mixture and continue whisking until pale yellow.
  • Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from side of pan.
  • Slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. Transfer this new mixture back to saucepan.
  • Set saucepan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously until very thick, about 1 1/2 minutes.
  • Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice-water bath. Whisk butter, piece by piece, into pastry cream while still warm. Let cool completey. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store in refrigerator up to 1 day.

Nutrition Facts : Calories 681.5, Fat 41.5, SaturatedFat 23.3, Cholesterol 516.5, Sodium 200.8, Carbohydrate 62.4, Sugar 50.5, Protein 17.2

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.

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