PASTRY CREAM FOR PISTACHIO DACQUOISE
Use this pastry cream to make our Pistachio Dacquoise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Whisk together 1/4 cup sugar, the yolks, and salt in a medium bowl. Whisk in cornstarch 1 tablespoon at a time.
- Bring milk and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg-yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan; bring to a boil, whisking constantly.
- Cook, whisking, until very thick, 2 to 3 minutes. Pour through a fine sieve into a bowl; discard solids. Press plastic wrap onto surface; refrigerate until completely chilled, at least 1 hour and up to 3 days.
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Ahamed Shakil
[email protected]I'm not sure what I did wrong, but my pastry cream turned out curdled. I'm going to try again.
Sasah Sinoyolo
[email protected]This pastry cream is delicious! I used it to fill a fruit tart and it was a hit.
Donkor Bagy
[email protected]This pastry cream is a bit too thick. I think I would add a little more milk next time.
Googleuser usergoogle
[email protected]This pastry cream is a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
mim lamisa
[email protected]I'm so glad I found this recipe! This pastry cream is exactly what I was looking for.
execute_order77
[email protected]This pastry cream is delicious! I used it to fill a chocolate eclair and it was perfect.
Love you
[email protected]I love this pastry cream! It's the perfect filling for my pistachio dacquoise cake.
Josie Tenorio
[email protected]This pastry cream is amazing! It's so easy to make and it tastes like it came from a professional bakery.
Brittanica Phillips
[email protected]I followed the recipe exactly, but my pastry cream turned out lumpy. I'm not sure what I did wrong.
Ramdhyan Sahani
[email protected]This pastry cream was a bit too thick for my liking. I think I would add a little more milk next time.
Brenda Kearns
[email protected]I'm not a big fan of pastry cream, but this one was really good. It was light and not too sweet. I would definitely make it again.
I'm Good
[email protected]I used this pastry cream to fill a chocolate tart, and it was divine! The cream was so smooth and creamy, and it paired perfectly with the chocolate.
Izhan Arshad
[email protected]I've made this pastry cream several times now, and it's always a hit. It's so easy to make, and it's always delicious.
Umer Qazi
[email protected]This pastry cream was the perfect filling for my pistachio dacquoise! It was light and fluffy, with a rich and creamy flavor. I loved the hint of pistachio flavor from the extract.