| | Creme Patissiere (Pastry Cream) Recipe | This is my favorite recipe. Pastry Cream is great to use in an already baked tart shell, topped with fresh fruit. Pastry cream alone, lasts for 1 week, refrigerated. | | Ingredients: | Full Batch | Half Batch: fills 1 dozen cream puffs or one, 8-inch tart | | Whole Milk | 2 cups | 1 cup | | Cornstarch | 1/4 cup | 2 tablespoons | | Sugar | 3/4 cup | 6 tablespoons | | Eggs | 2 | 1 | | Yolks | 4 | 2 | | Butter | 4 tablespoons | 2 tablespoons | | Vanilla | 2 teaspoons | 1 teaspoon | - In a mixing bowl, dissolve cornstarch in 1/4 of the milk. Combine the remaining milk with the sugar in the saucepan; bring to a boil; remove from heat.
- Beat whole egg(s), then the yolks into cornstarch mixture. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly, and strain.
- Return the remaining milk to a boil. Pour into hot egg mixture in a stream, whisking constantly.
- Continue whisking until the cream thickens and comes to a boil. Pour in hot egg mixture in a stream, whisking constantly.
- Continue whisking until the cream thickens and comes to a boil. Remove from the heat and beat in the butter and vanilla and any other flavorings and chocolate.**
- Pour the cream into a stainless steel pan. Press plastic wrap directly against the surface, so it won't form a film. Chill immediately.
| It's easy to flavor pastry cream to compliment any dessert you are making. | | **Ingredients: | Full Batch | Half Batch: fills 1 dozen cream puffs or one, 8-inch tart | Ingredients: | Full Batch | Half Batch: fills 1 dozen cream puffs or one, 8-inch tart | | CHOCOLATE PASTRY CREAM: | COFFEE PASTRY CREAM: | | Semi-sweet chocolate - chopped finely | 6 ounces | 3 ounces | Instant espresso powder | 1 tablespoon | 1-1/2 teaspoons | | Water or Milk | 1/2 cup | 1/4 cup | Boiling water | 1 tablespoon | 1-1/2 teaspoons | | Bring water to a boil in a saucepan; remove from heat. Add chocolate; whisk smooth. Whisk into pastry cream with butter and vanilla. OR, omit water or milk and melt chocolate. Add to warm pastry cream. | Dissolve espresso powder in water. Whisk into pastry cream with butter and vanilla. | | PRALINE PASTRY CREAM: | LIQUEUR PASTRY CREAM: | | Praline paste | 2/3 cup | 1/3 cup | Liqueur | 2 tablespoons | 1 tablespoon | | Whisk into pastry cream with butter and vanilla. | Whisk into pastry cream with butter and vanilla. Add slowly and taste often; be careful no not add too much because the pastry cream will become runny. | From class with: Nick
Malgieri, Perfect Pastry, Macmillan, NY, 1989
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