Indulge in the captivating world of flavors with our guide to creating the ultimate vanilla bean pastry cream. This versatile and delectable filling is a cornerstone of classic French pastry, adding a rich, creamy, and aromatic touch to a variety of desserts. Whether you're a seasoned baker or just starting your culinary journey, this article will unveil the secrets of crafting this timeless delicacy, transforming your pastries into unforgettable culinary experiences. Explore the nuances of vanilla beans, discover the perfect balance of ingredients, and learn the techniques to achieve a smooth and velvety texture.
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VANILLA BEAN PASTRY CREAM
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
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
GENOISE WITH LAVENDER & VANILLA BEAN PASTRY CREAM AND FRESH BERRIES
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9" springform pan. Line the bottom of the pan with parchment paper and butter. Lightly dust pan with flour. Sift the flour & salt together 3 times, set aside. Beat eggs at medium-high speed and gradually add in the sugar until the mixture triples in volume, becomes very pale in color & forms a ribbon when the beaters are lifted. Sift one third of the flour into the egg mixture & very gently fold it in. Add an additional third of the flour, & repeat the folding process. Take some batter and fold it carefully into the melted & cooled butter to lighten it. Add the butter mixture back to the batter & fold in gently, only until it is incorporated. Sift in the rest of the flour, fold it in & pour the batter into prepared pan. Smooth out the top, leaving the sides a little bit higher than the center & bake for 25 to 30 minutes until the top springs back when touched lightly & the edges begin to pull away. Cool for 5-10 minutes on a wire rack, then invert the pan, remove the sides and the parchment and let cool completely. For the cream: Simmer the milk, sugar, vanilla bean & lavender for around 30 minutes. Strain, discarding lavender. Whisk egg yolk constantly while slowly pouring in the hot milk. Put the flour into the pan, pour on a little of the hot milk mixture whisking it to remove lumps & then add the rest. Cook quickly over medium high heat stirring constantly until the mixture is thickened. Add the butter. Cover with plastic, pressing it down onto the cream to keep it from forming a skin. Cool. Prepare the berries, adding 2-4 tablespoons sugar if needed. Assemble: Cut cooled cake in half, spoon lavender cream onto middle section, place some of the berries over the cream. Put second layer on top, dust with powdered sugar. Place a few berries on top along with some fresh mint to garnish. Refrigerate until ready to serve.
Tips:
- To make sure the pastry cream is smooth, strain it through a fine-mesh sieve before using.
- For a richer flavor, use whole milk or half-and-half instead of regular milk.
- If you don't have vanilla beans, you can use 1 teaspoon of vanilla extract instead.
- To make the pastry cream ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days.
- When you're ready to use the pastry cream, whisk it until it's smooth before using.
Conclusion:
Vanilla Bean Pastry Cream is a delicious and versatile dessert that can be used in a variety of ways. It can be used as a filling for pies, tarts, and eclairs, or it can be used as a topping for cakes and cupcakes. It can also be served as a simple dessert with fresh fruit or whipped cream. No matter how you choose to enjoy it, Vanilla Bean Pastry Cream is sure to be a hit!
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