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Pastry Cream

Date Added: Feb 19, 2010 French Baking and Pastry
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Prep Time

10 mins

Cook Time

10 mins

Ready In

20 mins

Serving

12

*to adjust serving size click on "serving box".

Description

The classical cream used for ecalairs, cakes and pastry


Ingredients

  • 2  Each Egg, large
  • 1
  • 2  Each Egg Yolks, large
  • 2
  • 1/2  Cup(s) Sugar, granulated
  • 3
  • 3  Table Spoon(s) Flour, all purpose
  • 4
  • 2  Table Spoon(s) Corn Starch
  • 5
  • 2  Cup(s) Whole Milk
  • 6
  • 2  Tea Spoon(s) Vanilla Extract
  • 7
  • 3 ½  Table Spoon(s) Butter, cold, unsalted, cubed
  • 8

Directions

    1. In a mixing bowl, combine eggs, egg yolks, sugar, flour and cornstarch, mix until smooth
    2. In a sauce pot, bring milk to a boil
    3. Temper hot milk into the mixing bowl, adding milk very slowly while whisking
    4. Pour mixture back into the pot, on a low flame cook for 5 minutes
    5. Add vanilla extract
    6. Take cream off stove, pour into a clean bowl, add the cold butter in small pieces
    7. whisk in butter until smooth
    8. Cover with plastic wrap and let chill for 2 hours before using

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