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Pastry Cream Recipe

  • Ingredients: 17
  • Serves: 2

Pastry cream with whole milk, granulated sugar, large egg yolks, cornstarch, tbsp unsalted butter.

Ingredients

Pâte à Choux:

  • 1 1/4 cups water
  • 7 tbsps. unsalted butter, room temperature, cubed
  • 1/2 tsp. salt
  • 1 1/4 cups all-purpose flour
  • 4 large eggs, at room temperature
  • 2 tsps. dry mustard powder

Mornay Sauce:

  • 1/3 cup freshly grated Parmesan cheese

For serving:

  • 1 green onion, finely sliced
  • Fresh thyme springs

Assembly

  • *Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 2. In a medium bowl, whisk together the sugar and egg yolks until pale. Sift the cornstarch into the mixture and whisk to combine.

    For this step you will need

  2. Step 2 Whisk about one-quarter of the milk into the yolk mixture, then whisk the yolk mixture into the pan with the remaining milk.

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  3. Step 3 Cook over medium-high heat, whisking constantly, until the custard thickens and boils. Remove the pan from the heat and whisk in the butter until it has completely melted.

    For this step you will need

  4. Step 4 Scrape the pastry cream through a fine-mesh sieve into a stainless steel bowl, set the bowl in an ice bath, and stir frequently until cold.
  5. Step 5 Cover the surface of the pastry cream with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until ready to use.
  6. Step 6 Vanilla Pastry Cream: Add a vanilla bean, split lengthwise with a paring knife and seeds scraped, to the milk in step 1.

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  7. Step 7 Rosemary Pastry Cream: Add the finely chopped leaves from 1 sprig fresh rosemary to the milk in step 1 and proceed as directed.

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Nutrition information

Calories 308 Carbohydrates 41 g (14%)
Fat 13 g (20%) Protein 8 g (15%)
Saturated Fat 6 g (31%) Sodium 65 mg (3%)
Polyunsaturated Fat 1 g Fiber 0 g (0%)
Monounsaturated Fat 4 g Cholesterol 272 mg (91%)
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Pastry Cream Recipe

  • Ingredients: 32
  • Serves: 6

Pastry cream with egg yolks, rich milk, sugar.

Ingredients

For crêpes

  • 7/8 cup flour
  • 1/4 cup sugar
  • 1/8 tsp. salt
  • 3 eggs
  • 1 tsp. grated lemon rind
  • 2 tbsps. cognac
  • 2 tbsps. melted butter
  • 1 1/2 cups milk

For filling

For topping

  • 1 cup pecan halves, toasted lightly and cooled

For assembly and decoration

  • Assorted berries and cut fruit
  • cut fruit

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Blend the egg yolks, milk, and sugar and cook in the top of a double boiler over hot (not boiling) water, stirring constantly.

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  2. Step 2 As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool. Do not overcook or it will curdle.

Nutrition information

Calories 111 Carbohydrates 20 g (7%)
Fat 3 g (4%) Protein 2 g (5%)
Saturated Fat 1 g (7%) Sodium 28 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 1 g
Cholesterol 37 mg (12%)
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Pastry Cream Recipe

  • Ingredients: 25
  • Serves: 2

Pastry cream with whole milk, sugar, salt, pure vanilla extract, cornstarch, large egg yolks, lightly beaten, unsalted butter.

Ingredients

  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 pinch salt
  • 2 tsps. pure vanilla extract
  • 1/4 cup cornstarch
  • 4 large egg yolks, lightly beaten
  • 2 tbsps. unsalted butter

Single-Crust Pie:

  • 1 1/3 cups all-purpose flour, plus extra for dusting
  • 1/2 cup cold unsalted butter, lard, or vegetable shortening, cut into small pcs.
  • 1/2 tsp. salt
  • 1/4 cup iced water, plus more as needed

Double-Crust Pie:

  • 2 2/3 cups all-purpose flour, plus extra for dusting
  • 1 cup cold unsalted butter, lard, or vegetable shortening, cut into small pcs.
  • 1 tsp. salt
  • 1/2 cup iced water, plus more as needed

Bourbon Caramel

Caramel Sauce:

  • Special equipment: 9-inch springform pan

For the mop sauce (optional)

For assembly

Directions

  1. Step 1 1. In a medium saucepan over moderate heat, stir together 1 1/2 cups milk, 1/2 cup sugar, salt, and vanilla and bring to a boil.

    For this step you will need

  2. Step 2 2. While the liquid is heating, in a medium bowl, combine the remaining 1/2 cup milk, the remaining 1/4 cup sugar, and the cornstarch and stir to completely dissolve the cornstarch.

    For this step you will need

  3. Step 3 3. Temper the egg mixture by gradually adding about 1/3 of the hot-milk mixture, whisking constantly.

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  4. Step 4 Add the remaining milk mixture and whisk to combine. Return the mixture to the saucepan and continue cooking over moderate heat, whisking vigorously, until the pastry cream comes to a boil and thickens (the whisk should leave a trail when pulled through the pastry cream), 5 to 7 minutes.

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  5. Step 5 4. Remove the pan from the heat and stir in the butter. Transfer the pastry cream to an ice bath and stir occasionally until cool, about 30 minutes.

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  6. Step 6 5. Transfer the pastry cream to a storage container and place parchment or waxed paper directly on the surface to prevent a skin from forming.

    For this step you will need

Nutrition information

Calories 362 Carbohydrates 52 g (17%)
Fat 14 g (22%) Protein 7 g (13%)
Saturated Fat 8 g (38%) Sodium 100 mg (4%)
Polyunsaturated Fat 1 g Fiber 0 g (0%)
Monounsaturated Fat 4 g Cholesterol 212 mg (71%)
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Pastry Cream Recipe

  • Ingredients: 23
  • Serves: 3

Pastry cream with whole milk, large egg yolks, sugar, cornstarch, vanilla bean, split lengthwise.

Ingredients

  • 2 1/4 cups whole milk
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1 vanilla bean, split lengthwise

Sauce:

Soufflés:

  • Unsalted butter for soufflé dishes plus 2 tablespoons, divided Sugar for soufflé dishes plus 8 tablespoons, divided
  • 5 ripe Anjou pears , peeled, cored, cut into 1/2-inch cubes
  • 2 tsps. fresh lemon juice
  • 3 large egg yolks, room temperature
  • 4 large egg whites, room temperature
  • Pinch of salt

Ganache Glaze:

Topping:

  • 3 egg whites
  • 1/3 cup sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. poppy seeds

Accompaniment:

  • Chocolate shavings or cocoa powder, optional

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod.

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  2. Step 2 Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

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  3. Step 3 Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute.

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  4. Step 4 Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface.

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