PASTRY CREAM FOR ECLAIRS
For perfect eclairs, you need an even better pastry cream. Light and creamy, this recipe makes for an exceptional filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 30 eclairs
Number Of Ingredients 8
Steps:
- Prepare an ice bath; set aside. In a medium bowl, combine egg yolks, egg, and 2 tablespoons sugar. Add cornstarch and flour; whisk until smooth and pale yellow. Set aside.
- In a medium saucepan, combine milk and remaining 3/4 cup sugar. Stir over medium-high heat until milk begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in butter and vanilla. Strain through a fine sieve into a medium bowl.
- Place over ice bath and let stand, stirring frequently, until cool. Remove from ice bath, and press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tomas McHendry
[email protected]I can't wait to try this pastry cream in my next batch of éclairs.
Niamat Yar
[email protected]This pastry cream is the perfect way to use up leftover egg yolks.
Aaron carvery
[email protected]I love that this recipe uses cornstarch instead of flour. It makes the pastry cream really smooth.
Kenneth Boateng
[email protected]This pastry cream is the perfect filling for my éclairs. It's light and fluffy, and has a delicious vanilla flavor.
Nakilija Sarimah
[email protected]I've tried many pastry cream recipes, but this one is by far the best. It's so easy to make and the results are amazing.
Anamul Husain
[email protected]This pastry cream is so good, I could eat it by itself.
Moh Rashid
[email protected]I'm so glad I found this recipe. It's the best pastry cream recipe I've ever tried.
Software exchang
[email protected]This recipe is a keeper. I've already made it several times and it's always a hit.
Raymundo Tapia
[email protected]I followed the recipe exactly and the pastry cream turned out perfectly. I will definitely be making this again.
Russ
[email protected]I made this pastry cream for my éclairs and they turned out amazing. The cream was so smooth and creamy.
Eric Kgama
[email protected]This pastry cream is the perfect consistency. It's not too thick or too thin.
Anushka Kukard
[email protected]I love the addition of vanilla extract in this recipe. It gives the pastry cream a really nice flavor.
Micheal Wine
[email protected]This is my go-to recipe for pastry cream. It's always a crowd-pleaser.
THABO SEBUSE
[email protected]I highly recommend this recipe to anyone who loves pastry cream.
Kk Mm
[email protected]The best part about this recipe is that it can be made ahead of time. I usually make it the day before I need it and it's always perfect.
Jhuma Senchuri
[email protected]This pastry cream is so versatile. I've used it in éclairs, profiteroles, and even as a dip for fruit.
Christopher Mitonides
[email protected]I love that this recipe uses all simple ingredients that I already have on hand.
Evelynn Conway
[email protected]This recipe is so easy to follow and the results are amazing. I've made it several times now and it's always perfect.
OTU ROLAND
[email protected]I made this pastry cream for the first time last week and it was a huge hit with my family. They loved the smooth texture and the delicate flavor.
Niyonzima Selemani
[email protected]This pastry cream is the perfect filling for éclairs. It's rich, creamy, and has a delicious vanilla flavor.