ESPRESSO PASTRY CREAM
Tempering the egg-yolk mixture in this recipe with some of the hot liquid first keeps the eggs from cooking and curdling. Martha made this recipe in episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean pod and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Whisk in espresso powder.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into the egg-yolk mixture. Pour mixture back into saucepan, whisking constantly, and cook over medium heat, whisking, until it thickens and comes to a boil. Let boil for 2 minutes.
- Remove from heat; add butter and stir until melted. Strain through a sieve into a bowl. Press a sheet of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
- Just before using, whisk pastry cream until smooth. Whisk cream until soft peaks form; fold into pastry cream.
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kibirige isma
[email protected]Meh.
Hope Passens
[email protected]Not bad, but not great.
Naiem khan
[email protected]This pastry cream is okay, but I've had better.
Gill
[email protected]I'm disappointed with this pastry cream. It's not as flavorful as I expected.
Ella Brown
[email protected]This pastry cream is not worth the effort. It's too time-consuming and the flavor is just okay.
Dj Jimerson
[email protected]I followed the recipe exactly, but my pastry cream turned out grainy. I'm not sure what I did wrong.
Salina Limbu
[email protected]This pastry cream is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Andrew Dahlke
[email protected]I've tried other espresso pastry cream recipes before, but this one is by far the best. It's the perfect balance of sweetness, richness, and coffee flavor.
madan khadka
[email protected]This pastry cream is a bit pricey to make, but it's worth the splurge. The flavor is exceptional.
Lusabet Dorcus
[email protected]I love the versatility of this pastry cream. I've used it to fill tarts, cakes, and even croissants. It's always delicious.
melody maguma
[email protected]I'm not a very experienced baker, but I was able to make this pastry cream without any problems. It's a great recipe for beginners.
Yasir Rajj
[email protected]I used this pastry cream to make a layer cake and it was a huge success. The cake was moist and flavorful, and the pastry cream added a delicious creamy layer.
Balls
[email protected]I'm not a big fan of espresso, but I still enjoyed this pastry cream. The flavor is not too strong and it's balanced out by the sweetness of the sugar.
Mel Fortier
[email protected]This pastry cream is a bit more time-consuming to make than some other recipes, but it's worth the effort. The flavor is simply amazing.
hajimubarez khan
[email protected]I've made this pastry cream several times now and it always turns out perfect. It's my go-to recipe for any dessert that calls for pastry cream.
Keba Dikgang
[email protected]This pastry cream is also great on its own. I like to eat it with fresh berries or a dollop of whipped cream.
Hamza Mushtaq
[email protected]I used this pastry cream to fill a chocolate tart and it was a huge hit! My friends and family loved it.
Shadik gazi
[email protected]The espresso flavor in this pastry cream is subtle but noticeable. It adds a nice depth of flavor without being overpowering.
Rj Shamim
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this pastry cream without any problems.
Shahnawaz Ali
[email protected]This espresso pastry cream is amazing! It's so rich and flavorful, and it pairs perfectly with the flaky pastry.