PASTRY CREAM FOR PISTACHIO DACQUOISE
Use this pastry cream to make our Pistachio Dacquoise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Whisk together 1/4 cup sugar, the yolks, and salt in a medium bowl. Whisk in cornstarch 1 tablespoon at a time.
- Bring milk and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg-yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan; bring to a boil, whisking constantly.
- Cook, whisking, until very thick, 2 to 3 minutes. Pour through a fine sieve into a bowl; discard solids. Press plastic wrap onto surface; refrigerate until completely chilled, at least 1 hour and up to 3 days.
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MD Mominur Rahman
[email protected]I followed the recipe exactly, but my pastry cream turned out lumpy. I'm not sure what I did wrong.
Tationaa Lively
[email protected]This pastry cream is a bit rich for my taste, but it's still very good.
brandon Gilliam
[email protected]I love the pistachio flavor in this pastry cream. It's so unique and delicious.
Lisa Baldwin
[email protected]This pastry cream is a great way to use up leftover egg yolks.
Rehan Rajpoot
[email protected]I'm not much of a baker, but this pastry cream was easy enough for me to make. And it turned out delicious!
Chaunte Barber
[email protected]This pastry cream is perfect for filling éclairs and other pastries.
Tajo Miah
[email protected]I made this pastry cream for my husband's birthday cake. He loved it!
Kimmy OMG1fromtiktok
[email protected]This is the best pastry cream recipe I've ever used. It's so simple, yet so flavorful.
Sehjad Badat
[email protected]I've made this pastry cream several times now, and it always turns out great. It's so easy to make and so delicious.
Mery Minassian
[email protected]This pastry cream was the perfect filling for my pistachio dacquoise! It was smooth, creamy, and had a wonderful flavor.