PASTRY CREAM FOR CREAM PUFFS
Use this recipe to make our Cream Puffs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Bring milk, 1/4 cup sugar, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
- Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed or whisk by hand until smooth.
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Davanna Freudenberg
[email protected]Thanks for sharing this recipe!
Mustak Ali
[email protected]I can't wait to try this pastry cream recipe!
Macsoni Jean
[email protected]This pastry cream is so versatile, I'm sure I'll find many more uses for it.
Va Driso
[email protected]I've also used this pastry cream to make a delicious fruit tart.
Chloe Bone
[email protected]This pastry cream is perfect for filling cream puffs and éclairs.
Ivan Mcneer
[email protected]I love how easy this recipe is to follow.
Masoud Ajorlou
[email protected]This is the best pastry cream recipe I've ever tried.
Muhammad Qurashi
[email protected]I've made this pastry cream several times now, and it's always a hit.
Jam Saddamrahi
[email protected]This pastry cream is so good, I could eat it straight out of the bowl!
Thamsanqa Mqathuseli
[email protected]I'm not sure what I did wrong, but my pastry cream turned out grainy.
Tyler Heffernan
[email protected]This recipe is a great starting point, but I had to make a few adjustments to get it just right.
Danette Valdez
[email protected]I followed the recipe exactly, but my pastry cream turned out lumpy.
Anik Hasan
[email protected]The pastry cream was a bit too thick for my liking, but the flavor was spot-on.
Hammad Aslam
[email protected]This recipe is a keeper! I'll definitely be making this pastry cream again and again.
Shawaiz Imran
[email protected]I love how versatile this pastry cream is. I've used it to fill cream puffs, éclairs, and even tarts.
Blessed Kasongo
[email protected]This recipe was a bit more involved than I expected, but it was worth the effort. The pastry cream turned out beautifully.
hanan nassif
[email protected]I've tried many pastry cream recipes, but this one is definitely my favorite. It's easy to make and always turns out perfect.
Shopon Hawlader
[email protected]This pastry cream recipe was a delight! The texture was smooth and creamy, and the flavor was rich and decadent.