ESPRESSO PASTRY CREAM
Tempering the egg-yolk mixture in this recipe with some of the hot liquid first keeps the eggs from cooking and curdling. Martha made this recipe in episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean pod and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Whisk in espresso powder.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into the egg-yolk mixture. Pour mixture back into saucepan, whisking constantly, and cook over medium heat, whisking, until it thickens and comes to a boil. Let boil for 2 minutes.
- Remove from heat; add butter and stir until melted. Strain through a sieve into a bowl. Press a sheet of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
- Just before using, whisk pastry cream until smooth. Whisk cream until soft peaks form; fold into pastry cream.
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Akakiye Besta
[email protected]This is a great recipe for a quick and easy dessert. It's perfect for a party or a special occasion.
Habeeb Abubakar
[email protected]I love the way the espresso flavor comes through in this pastry cream. It's not too sweet, and it's perfect for filling pastries.
Serena Vandayar
[email protected]This espresso pastry cream is perfect for filling pastries or spreading on toast. It's so rich and flavorful.
Matthew Robinson
[email protected]I'm so glad I found this recipe. I've been looking for a good espresso pastry cream for a while now.
Chris Word
[email protected]This is a great recipe for a quick and easy dessert. It's perfect for a party or a special occasion.
Donald Butler
[email protected]I love the way the espresso flavor comes through in this pastry cream. It's not too sweet, and it's perfect for filling pastries.
Samuel Oscars
[email protected]This espresso pastry cream is perfect for filling pastries or spreading on toast. It's so rich and flavorful.
Sidbot511
[email protected]I'm so glad I found this recipe. I've been looking for a good espresso pastry cream for a while now.
Dhiraj Karki
[email protected]This is a great recipe for a quick and easy dessert. I made it for my family, and they loved it.
Karim Slimani bouhadi amar
[email protected]I love the way the espresso flavor comes through in this pastry cream. It's not too overpowering, but it's definitely there.
Gamers Zone
[email protected]This espresso pastry cream is really easy to make, and it's so versatile. I've used it to fill pastries, spread on toast, and even as a dip for fruit.
Debra Wert
[email protected]I'm not a huge coffee fan, but I really enjoyed this espresso pastry cream. It's not too strong, and the flavor is really well-balanced.
Shahzad Siyal
[email protected]This is the best espresso pastry cream I've ever had! It's so smooth and creamy, and the espresso flavor is perfect. I used it to fill a chocolate croissant, and it was heavenly.
dody omar
[email protected]I made this espresso pastry cream for a party last weekend, and it was a huge hit! Everyone loved it. It's so easy to make, and it can be used in so many different ways.
Sharon Keene
[email protected]This espresso pastry cream is amazing! It's so rich and flavorful, and it's perfect for filling pastries or spreading on toast. I love the way the espresso flavor comes through, and it's not too sweet. I will definitely be making this again and again