Vanilla Buttermilk Pastry Cream Recipes

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VANILLA PASTRY CREAM



Vanilla Pastry Cream image

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 7

2 cups milk
½ cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

Steps:

  • Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  • Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  • When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  • Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g

BUTTERMILK PASTRY CREAM



Buttermilk Pastry Cream image

Use this recipe when making our Summer Fruit Tart.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 8

1/4 cup sugar
3 tablespoons all-purpose flour
Pinch of salt
1 cup low-fat buttermilk
2 large egg yolks
1/4 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
2 teaspoons fresh lemon juice

Steps:

  • Whisk together sugar, flour, and salt; set aside. Put buttermilk and yolks in a small saucepan. Gradually whisk in sugar mixture, and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon, about 4 minutes. Stir in vanilla, zest, and lemon juice.
  • Pour cream 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.

VANILLA BEAN PASTRY CREAM



Vanilla Bean Pastry Cream image

The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 2h30m

Yield 12

Number Of Ingredients 8

1 large whole egg
2 large egg yolks
½ cup white sugar
¼ cup cornstarch
1 teaspoon kosher salt
2 cups whole milk
1 vanilla bean
4 tablespoons cold butter, cubed

Steps:

  • Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
  • Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
  • Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 13.9 g, Cholesterol 63.9 mg, Fat 6.3 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 210.9 mg, Sugar 11.4 g

VANILLA PASTRY CREAM



Vanilla Pastry Cream image

I am a very fussy person when it comes to pastry cream, and the kid's are more fussy than me. Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, eclairs, tarts, and Genoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious. Chill:1 hour So the Total Time:1 hour, 15 minutes Yield: Fills 1 standard pastry recipe

Provided by CHEF GRPA

Categories     Dessert

Time 15m

Yield 1 serving(s)

Number Of Ingredients 7

1 1/4 cups whole milk
3 egg yolks
1/4 cup granulated sugar
1/8 cup all-purpose flour
2 tablespoons cornstarch (**see below note)
2 teaspoons cornstarch (**see below note)
1 teaspoon pure vanilla extract

Steps:

  • 1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
  • 2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
  • My Notes: I made this creme patisserie for some profiteroles I made and it was great:-) sweet, smooth and perfect consistency for use with pastry. I think next time I will substitute the vanilla essence for real bean extract tho for a little more flavour but it still tasted great. I will never buy custard again after making this.
  • To me, The reason there are no cooking directions or explanations of ""what to do"" after mixing ingredients is because it is a ""basic recipe"" that is to be used as an INGREDIENT for other recipes like cream puffs, eclairs, etc. I reached this recipe within a recipe for Chocolate Eclairs. Once I mix the Basic Choux Pastry Dough, I will go back to my Chocolate Eclair recipe and go from there -- that is where I will find an explanation for cooking and other directions. The same will go for Cream Puffs --
  • I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy.
  • **Dad! I used this recipe for the filling of a ""Gateaux Basque"" recipe. This is the cake that is famous in the Pays Basque area in France where my husband is from. Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring. O.K.
  • Grpa.July said it wasn't needed and I didn't want to use corn starch. I didn't use a thermometer but just stirred until the cream seemed really thick. I refrigerated for an hour. Perfect! I love this, I did however add a little more sugar, vanilla and kahlua. Wow amazing. next time I will try a little chocolate, just curious about how great it will taste. until next time, happy cooking. Rob --
  • I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream.I too,Play with my Food.

Nutrition Facts : Calories 677.6, Fat 22.3, SaturatedFat 10.1, Cholesterol 528.5, Sodium 156.3, Carbohydrate 98.2, Fiber 0.6, Sugar 66.1, Protein 18.6

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