Pastry Cream

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by: Ronaldo






Pastry cream is a custard somewhat like creme anglaise, but much thicker because it contains cornstarch or flour. Because the starch stabilizes it, pastry cream, unlike creme anglaise, can be allowed to boil. In fact it must boilfor the starch to thicken it properly. Pastry cream is perhaps best known as the filling for éclairs, but it is at its best when combined with other mixtures such as whipped cream, Italian meringue, butter, brown butter, or lemon curd. It is used as a base for rawfruit tarts, as filling for éclairs and napoleons, and occasionally as a cake filling. Pastry cream can be flavored with chocolate, vanilla, liqueurs, spirits, coffee, nut butters, praline, and spices.




ingredients

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serves: 1

2 cups milk

1 teaspoon vanilla extract

9 tablespoon sugar

1 egg

3 egg yolks

1/4 cup cornstarch

Nutrition Facts
Pastry Cream

Servings Per Recipe: 1

Amount per Serving

Calories: 989

  • Total Fat: 25.6 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 416.5 mg
  • Sodium: 89.7 mg
  • Total Carbs: 165.8 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 135.7 g
  • Protein: 23.4 g
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preparation

1.  Bring the milk to a simmer with the vanilla. Whisk together the sugar, egg, egg yolks, and cornstarch until smooth and pale.

2.  When the milk comes to a simmer, stir half of the hot milk into the egg mixture.

3.  Return the mixture to the saucepan with the rest ofthe milk and stir over medium heat...

4.  ...until the mixture boils and thickens.

5.  To loosen pastry cream that has gotten stiff in the refrigerator, beat with a whisk.

6.  To lighten the pastry cream with whipped cream, whisk in about one-fourth of the whipped cream, then whip in the rest of the whipped cream.

7.  To lighten the pastry cream with Italian meringue, whisk about one-third of the Italian meringue into the pastry cream, then whisk in the rest. Then stir in the flavoring (if any).

Cooks' note:
Bring the milk to a simmer in a heavy-bottomed saucepan over medium heat and add the vanilla.
In a bowl, whisk together the sugar, egg, egg yolks, and cornstarch until smooth. When the milk comes to a simmer, stir half of it into the egg mixture. Pour the egg mixture back into the saucepan containing the rest of the milk, place over medium heat, and stir the mixture with a whisk or wooden spoon. Reach into the corners of the saucepan so the pastry cream doesn't hide out there and scald.
When the pastry cream comes to a boil and thickens, transfer it to a bowl and cover with plastic wrap touching its surface so a crust doesn't form. Refrigerate for up to 4 days. To loosen pastry cream that has gotten stiff in the refrigerator, whisk it by hand or in a mixer.

VARIATIONS
Methods for lightening Pastry Cream:
To lighten pastry cream with whipped cream, combine one part whipped cream to three parts pastry cream. Whisk one-fourth of the whipped cream into the pastry cream and then fold the pastry cream with the remaining whipped cream. If you're using this mixture in something that's not going to be served immediately, use stabilized whipped cream.
To lighten pastry cream with Italian meringue (creme chiboust), combine equal parts Italian meringue and pastry cream. Whisk one-third of the Italian meringue into the pastry cream and then fold the pastry cream with the remaining Italian meringue. You can also add 1 tablespoon brown butter to each cup of this mixture to give it a nutty flavor, or you can flavor with spirits such as kirsch.

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