Thick Pastry Cream Recipes

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CREME PATISSIERE (PASTRY CREAM)



Creme Patissiere (Pastry Cream) image

This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries.

Provided by Shiran

Number Of Ingredients 6

3 large ((60g) egg yolks)
5 tablespoons (65g) granulated sugar
1 1/2 tablespoons (15g) all-purpose flour
1 1/2 tablespoons (15g) cornstarch
1 1/4 cups (300 ml) whole milk
1/2 vanilla bean (, split and seeded, or 1 teaspoon pure vanilla extract)

Steps:

  • In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
  • In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
  • Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won't curdle, until mixture thickens. Remove from heat and transfer to a medium heatproof bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a 'skin'. Let cool to room temperature, then refrigerate until chilled.
  • Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well. Whisk before using to get rid of any lumps.

HOW TO MAKE PASTRY CREAM (CRèME PâTISSIèRE RECIPE)



How to Make Pastry Cream (Crème Pâtissière Recipe) image

Pastry cream-made by heating milk, sugar, eggs, starch, and flavoring together-is a rich, thick, and creamy custard that's a versatile workhorse in the baker's kitchen.

Provided by Kristina Razon

Categories     Puddings and Custards

Time 3h35m

Number Of Ingredients 7

2 cups (455g) whole milk
1 vanilla bean, split and scraped (see note)
4 ounces granulated sugar (1/2 cup; 115g), plain or toasted
1 ounce (3 tablespoons; 30g) cornstarch
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Yolks from 4 large eggs, straight from the fridge (2 1/2 ounces; 70g)
1 ounce unsalted butter (2 tablespoons; 30g), cut into 1/2-inch cubes

Steps:

  • In a 2-quart stainless steel saucier, combine milk and scraped vanilla bean along with its seeds. Bring to a bare simmer over medium heat. Remove from heat, cover to prevent evaporation, and let steep for 30 minutes.
  • In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
  • In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
  • Uncover infused milk and remove vanilla bean (see note). While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream, until all of it has been added.
  • Return the mixture to the same saucier. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize a starch-dissolving protein found in egg yolks.
  • Off-heat, whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh sieve set over a heatproof medium bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
  • When ready to use the pastry cream, whisk until smooth.

Nutrition Facts : Calories 65 kcal, Carbohydrate 8 g, Cholesterol 43 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 28 mg, Sugar 7 g, Fat 3 g, ServingSize Makes 2 1/2 cups, UnsaturatedFat 0 g

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

PASTRY CREAM FOR PIES



Pastry Cream for Pies image

A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Fruit Pizza Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 cup milk
3 egg yolks
½ cup white sugar
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon vanilla extract

Steps:

  • In a small saucepan, Heat milk to boiling point and remove from the heat.
  • In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
  • Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

Nutrition Facts : Calories 115 calories, Carbohydrate 17.3 g, Cholesterol 83.1 mg, Fat 3.7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 25.9 mg, Sugar 14.2 g

VANILLA PASTRY CREAM (LOW FAT)



Vanilla Pastry Cream (low Fat) image

Make and share this Vanilla Pastry Cream (low Fat) recipe from Food.com.

Provided by Nolita_Food

Categories     Dessert

Time 20m

Yield 1 1/4 cup

Number Of Ingredients 6

1 cup low-fat milk (1%)
2 tablespoons cornstarch
1/2 vanilla bean, split lengthwise
1 large egg
1 large egg yolk
3 tablespoons sugar

Steps:

  • Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
  • Scrape the seeds of the vanilla bean into the mixture then add the bean.
  • Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
  • In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
  • Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
  • Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
  • Sauce can be stored in air tight container in fridge for 2 days.

Nutrition Facts : Calories 350.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 346.8, Sodium 149.6, Carbohydrate 52.5, Fiber 0.1, Sugar 40.8, Protein 13.8

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