Best 3 Lenotre Pastry Cream Recipes

**Lenôtre Pastry Cream: A Culinary Masterpiece**

Indulge in the art of French pastry-making with the Lenôtre pastry cream, a cornerstone of classic French cuisine. This luscious cream, named after the renowned pâtissier Gaston Lenôtre, is a symphony of flavors and textures, a versatile culinary creation that elevates tarts, éclairs, cakes, and more. Embark on a delightful journey as we unveil the secrets behind this iconic cream, delving into its rich history and exploring a collection of delectable recipes that showcase its versatility. From the classic vanilla pastry cream to modern interpretations infused with unique flavors, discover the endless possibilities that await you in the realm of Lenôtre pastry cream. Let your taste buds rejoice as you embark on this culinary adventure, transforming ordinary desserts into extraordinary masterpieces.

Here are our top 3 tried and tested recipes!

LENOTRE PASTRY CREAM

Lenotre Pastry Cream image

This is a recipe I was lucky enough to adopt in September 2006 in whirlwind zaar adoption. I haven't made this myself, and as soon as I do I will update the description!

Provided by bmxmama

Categories Dessert

Time 25m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 cups milk
1/2 vanilla bean, split and scraped
6 egg yolks
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
4 tablespoons unsalted butter, softened

Steps:

Bring milk and vanilla bean to a simmer.
Meanwhile combine sugar, flour and cornstarch in bowl.
Whisk until smooth.
Add yolks and whisk until lump free and smooth.
Temper egg mixture with milk.
Pour egg mixture back into milk.
Cook over medium low heat stirring constantly until it comes to a boil.
Boil for 1 minute.
Off heat stir in butter.
Strain.
Press plastic on top of cream to prevent skin from forming.
Chill thoroughly.

LENOTRE PASTRY CREAM-LIGHTENED UP

Lenotre Pastry Cream-Lightened Up image

This is a lightened up variation of the Lenotre Pastry Cream found here at the 'zaar. The vanilla can be substituted with whatever flavor needed. Makes about +3 cups.

Provided by Firecat

Categories Pie

Time 45m

Yield 1 9-10" pie, 6-10 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons flour
2 tablespoons cornstarch
2/3 cup sugar
1 dash salt
2 cups milk
3 egg yolks
3/4 cup egg substitute
2 tablespoons butter
2 teaspoons vanilla

Steps:

In a medium sauce pan whisk together flour, cornstarch, sugar and salt. Whisk in milk. Bring slowly to a low simmer.
In a separate bowl mix egg yolks with egg substitute.
Temper eggs with some of the the hot milk mixture, pour this back into saucepan, whisking as you pour.
Bring to slowly to a boil, stirring frequently to constantly. Boil 1 minute.
Remove from heat.
Add butter and vanilla. Whisk in well.

Nutrition Facts : Calories 246.7, Fat 9.9, SaturatedFat 5.2, Cholesterol 116.3, Sodium 152.6, Carbohydrate 31.1, Fiber 0.1, Sugar 22.6, Protein 8

PASTRY CREAM

Pastry Cream image

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.

Provided by CHRISTINIBEANIE

Categories World Cuisine Recipes European French

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
¼ cup white sugar
2 egg yolks
1 egg
¼ cup cornstarch
⅓ cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 87 mg, Fat 5.8 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 56.6 mg, Sugar 17.6 g

Tips:

Use fresh, high-quality ingredients: Fresh eggs, butter, and milk will give your pastry cream the best flavor and texture.
Make sure your ingredients are cold before you start: This will help to prevent the cream from curdling.
Cook the pastry cream over medium heat, stirring constantly: This will help to prevent the cream from scorching or curdling.
Don't boil the pastry cream: Once the cream has thickened and coats the back of a spoon, remove it from the heat.
Strain the pastry cream through a fine-mesh sieve: This will remove any lumps and ensure a smooth texture.
Use the pastry cream immediately, or store it in the refrigerator for up to 3 days: If you're storing the cream, be sure to press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.

Conclusion:

Lenotre pastry cream is a versatile and delicious dessert that can be used in a variety of ways. It can be used as a filling for cakes, tarts, and éclairs, or it can be served on its own as a simple and elegant dessert. With its rich, creamy flavor and smooth texture, Lenotre pastry cream is sure to please everyone at your table.