Pastry Cream


Pastry Cream
Print Recipe
I chose pastry cream is so widely used for many, many pastries and I thought it would be great to add to my blog and to your repertoire. This recipe I used in culinary school. You can find most dessert cookbooks with their own recipe for pastry cream. Basically, the outcome will be the same. Pastry cream by itself is vanilla pudding. I can’t get enough of this when I make it. You will find yourself licking the bowl and spoon. There are so many ways you can use pastry cream. So here are a few suggestions for use. In gourmet grocery stores, they have tartlets shells already made. You can buy the shells and fill them with pastry cream and top off with fresh fruit. You can fill a whole pie with pastry cream and top with fruit. Make sure the piecrust is cooked before you fill, however. If you want to make éclairs, you fill with pastry cream. I will give you a recipe for making éclair shells later. Make homemade banana pudding with this pastry cream. YUM!!! The list goes on. I love pastry cream by itself. It is so rich and luscious. This recipe will only last for a couple of days in your refrigerator. So it’s best to make it the day before or the day of using.
Pastry Cream
Print Recipe
I chose pastry cream is so widely used for many, many pastries and I thought it would be great to add to my blog and to your repertoire. This recipe I used in culinary school. You can find most dessert cookbooks with their own recipe for pastry cream. Basically, the outcome will be the same. Pastry cream by itself is vanilla pudding. I can’t get enough of this when I make it. You will find yourself licking the bowl and spoon. There are so many ways you can use pastry cream. So here are a few suggestions for use. In gourmet grocery stores, they have tartlets shells already made. You can buy the shells and fill them with pastry cream and top off with fresh fruit. You can fill a whole pie with pastry cream and top with fruit. Make sure the piecrust is cooked before you fill, however. If you want to make éclairs, you fill with pastry cream. I will give you a recipe for making éclair shells later. Make homemade banana pudding with this pastry cream. YUM!!! The list goes on. I love pastry cream by itself. It is so rich and luscious. This recipe will only last for a couple of days in your refrigerator. So it’s best to make it the day before or the day of using.
Ingredients
Servings:
Instructions
  1. In a heavy saucepan, bring the milk and the first quantity of sugar just to a boil.
  2. Meanwhile, in a stainless steel bowl, whip the egg yolks, whole eggs and sugar until smooth. Sift the cornstarch and continue whipping until perfectly smooth.
  3. *Temper the egg mixture with the hot milk.
  4. Return the mixture to the heat and bring to a boil, stirring constantly. Add butter and vanilla, stirring until blended in.
  5. Strain the pastry cream ( through a large strainer) to a clean bowl and cover with Saran Wrap. Make sure the Saran Wrap touches the top of the pastry cream. This prevents forming a “skin on top”.
  6. Either put in refrigerator or on an *ice bath.
  7. Whip until smooth before using to fill pastries.
Recipe Notes

*Tempering means-heating gently and gradually; refers to the process of slowly adding
a hot liquid to eggs or other foods to raise their temperature without causing them to
curdle.

*Ice Bath mean—having a large bowl full of ice and placing the bowl with the pastry
cream on top, thus cooling the pastry cream properly fast.

Share this Recipe
 
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Pastry Cream
Print Recipe
I chose pastry cream is so widely used for many, many pastries and I thought it would be great to add to my blog and to your repertoire. This recipe I used in culinary school. You can find most dessert cookbooks with their own recipe for pastry cream. Basically, the outcome will be the same. Pastry cream by itself is vanilla pudding. I can’t get enough of this when I make it. You will find yourself licking the bowl and spoon. There are so many ways you can use pastry cream. So here are a few suggestions for use. In gourmet grocery stores, they have tartlets shells already made. You can buy the shells and fill them with pastry cream and top off with fresh fruit. You can fill a whole pie with pastry cream and top with fruit. Make sure the piecrust is cooked before you fill, however. If you want to make éclairs, you fill with pastry cream. I will give you a recipe for making éclair shells later. Make homemade banana pudding with this pastry cream. YUM!!! The list goes on. I love pastry cream by itself. It is so rich and luscious. This recipe will only last for a couple of days in your refrigerator. So it’s best to make it the day before or the day of using.
Pastry Cream
Print Recipe
I chose pastry cream is so widely used for many, many pastries and I thought it would be great to add to my blog and to your repertoire. This recipe I used in culinary school. You can find most dessert cookbooks with their own recipe for pastry cream. Basically, the outcome will be the same. Pastry cream by itself is vanilla pudding. I can’t get enough of this when I make it. You will find yourself licking the bowl and spoon. There are so many ways you can use pastry cream. So here are a few suggestions for use. In gourmet grocery stores, they have tartlets shells already made. You can buy the shells and fill them with pastry cream and top off with fresh fruit. You can fill a whole pie with pastry cream and top with fruit. Make sure the piecrust is cooked before you fill, however. If you want to make éclairs, you fill with pastry cream. I will give you a recipe for making éclair shells later. Make homemade banana pudding with this pastry cream. YUM!!! The list goes on. I love pastry cream by itself. It is so rich and luscious. This recipe will only last for a couple of days in your refrigerator. So it’s best to make it the day before or the day of using.
Ingredients
Servings:
Instructions
  1. In a heavy saucepan, bring the milk and the first quantity of sugar just to a boil.
  2. Meanwhile, in a stainless steel bowl, whip the egg yolks, whole eggs and sugar until smooth. Sift the cornstarch and continue whipping until perfectly smooth.
  3. *Temper the egg mixture with the hot milk.
  4. Return the mixture to the heat and bring to a boil, stirring constantly. Add butter and vanilla, stirring until blended in.
  5. Strain the pastry cream ( through a large strainer) to a clean bowl and cover with Saran Wrap. Make sure the Saran Wrap touches the top of the pastry cream. This prevents forming a “skin on top”.
  6. Either put in refrigerator or on an *ice bath.
  7. Whip until smooth before using to fill pastries.
Recipe Notes

*Tempering means-heating gently and gradually; refers to the process of slowly adding
a hot liquid to eggs or other foods to raise their temperature without causing them to
curdle.

*Ice Bath mean—having a large bowl full of ice and placing the bowl with the pastry
cream on top, thus cooling the pastry cream properly fast.

Share this Recipe
 
Powered byWP Ultimate Recipe