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
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Jazmine Gomez
[email protected]This pastry cream is a bit too sweet for my taste. I would recommend using less sugar next time.
Sadaf Ameer
[email protected]I love that this pastry cream can be made ahead of time. It makes it so easy to whip up a dessert at the last minute.
Prosox
[email protected]This pastry cream is a great way to use up leftover egg yolks. It's also a great way to add a little extra flavor to your desserts.
Mohammed Tamam
[email protected]I used this pastry cream to make cream puffs, and they were a huge hit! The cream puffs were light and airy, and the pastry cream filling was rich and creamy.
Shannon Addison
[email protected]This pastry cream is a little more time-consuming to make than some other recipes, but it's worth the effort. It's so delicious and creamy.
Yasir Prince
[email protected]I've never made pastry cream before, but this recipe made it so easy. It turned out perfectly, and I'm so glad I tried it.
Edgar Martinez
[email protected]This pastry cream is so good! I used it to fill a chocolate tart, and it was amazing.
Shabana Ramsingh
[email protected]I made this pastry cream for my husband's birthday cake, and it was a huge success! He loved it, and so did all of our guests.
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[email protected]This is the best pastry cream recipe I've ever tried! It's so versatile, and I've used it to make everything from éclairs to tarts to fruit tarts. It always turns out perfectly.
Jamal dire
[email protected]I was a little hesitant to try this recipe because I'm not a very experienced baker. But it turned out to be so simple and straightforward. And the results were amazing! The pastry cream is smooth and creamy, and it has the perfect amount of sweetnes
Michelle Bergin
[email protected]This pastry cream is so easy to make, and it tastes just like the kind you get at the bakery. I love that I can make it at home with ingredients I already have on hand.
Aine Bethia
[email protected]I've made this pastry cream several times now, and it always turns out perfectly. It's my go-to recipe for any dessert that calls for a creamy filling.
PRIESTBIKERI
[email protected]This pastry cream is incredible! It's so rich and flavorful, and the vanilla beans really shine through. I used it to fill éclairs, and they were a huge hit with my family and friends.