Best 4 Cheater No Cook Pastry Cream Recipes
Craving a sweet and creamy treat without the hassle of traditional pastry cream? Look no further! In this article, we'll guide you through the art of making a delectable "cheater no-cook pastry cream." With just a few simple ingredients and a few minutes of your time, you'll have a velvety smooth and versatile filling or topping that can elevate various desserts to new heights. From pies and tarts to cakes and cupcakes, this no-cook pastry cream is your secret weapon for creating delightful treats that are sure to impress and satisfy.
Let's cook with our recipes!
NO-FUSS PASTRY CREAM
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
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.
CHEATER NO-COOK PASTRY CREAM
This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss! This consistency will work for any recipe where you need a cream that can stand up to layering or filling. If you need a cream that is less stiff, add more cream or milk one tablespoon at a time until you get the texture you need for your recipe.
Provided by Stacey Ballis
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 25.1 g, Cholesterol 127 mg, Fat 35.4 g, Protein 2.2 g, SaturatedFat 22 g, Sodium 421.3 mg, Sugar 17.9 g
PASTRY CREAM
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
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
Pastry cream can be used as a base for soufflés or in baked tart shells as a sweet layer of custard beneath a topping of raw fruits such as orange sections or raspberries. It is also the classic filling for éclairs, plain or flavored or blended with whipped cream.
Yield makes about 1 cup
Number Of Ingredients 7
Steps:
- In a small saucepan, heat until steaming but not boiling: 1 cup milk.
- While the milk heats, beat until thick in a small bowl: 3 egg yolks, 1/2 cup sugar.
- Add and beat until smooth: 3 tablespoons flour.
- Continue beating while slowly adding the hot milk. Pour the mixture into the saucepan and place over medium heat. Continue beating until the mixture thickens and comes to a simmer. Stir with a wooden spoon or heat-proof spatula for 2 or 3 minutes more, carefully scraping the sides and bottom of the pan to prevent scorching.
- Remove from the heat and add: 1 tablespoon butter, A pinch of salt, 1/2 teaspoon vanilla extract.
- Stir until the butter is melted and the pastry cream is smooth. Transfer to a small bowl, place plastic wrap right on the surface of the pastry cream to prevent a skin from forming, and chill thoroughly before using.
Tips:
- For a richer flavor, use heavy cream instead of milk.
- Add a teaspoon of vanilla extract or almond extract for extra flavor.
- If you don't have cornstarch, you can use flour instead. Just be sure to whisk it into the milk mixture until it's completely dissolved.
- For a thicker pastry cream, cook it for a few minutes longer, stirring constantly.
- If you're using the pastry cream to fill a pie or tart, be sure to let it cool completely before using it.
Conclusion:
This cheater no-cook pastry cream is a quick and easy way to make a delicious and versatile dessert. It can be used to fill pies, tarts, éclairs, and other pastries. It can also be used as a topping for ice cream or fruit. With just a few simple ingredients, you can make a delicious pastry cream that will impress your friends and family. And here are some additional tips for making the best cheater no-cook pastry cream:- Use the freshest ingredients possible.
- Make sure the milk and cream are cold before you start cooking.
- Whisk the ingredients constantly until the pastry cream is thick and smooth.
- Don't overcook the pastry cream, or it will become grainy.
- Let the pastry cream cool completely before using it.
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