The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
- Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
- Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 13.9 g, Cholesterol 63.9 mg, Fat 6.3 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 210.9 mg, Sugar 11.4 g
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Uthman Shittu
[email protected]I can't wait to try this recipe.
Frank Nwoke
[email protected]This pastry cream is heavenly.
Leana Fozeu
[email protected]I'm so glad I found this recipe. It's a keeper!
Sapcio 14
[email protected]This is the best pastry cream I've ever had.
Naeem Hassan
[email protected]This pastry cream is amazing! I'll definitely be making it again.
Margaret Hammer
[email protected]I've tried other pastry cream recipes, but this one is by far the best.
Elijah Mercy
[email protected]This is my go-to pastry cream recipe. It's always perfect.
Sandesh Pokhrel
[email protected]I made this pastry cream for a party, and it was a huge hit! Everyone loved it.
Abdul Waheed
[email protected]This pastry cream is perfect for filling éclairs. It's light and airy, and it doesn't weigh down the pastry.
Frank San
[email protected]I love the flavor of the vanilla beans in this pastry cream. It's so rich and decadent.
MR Asif Iqbal
[email protected]I've made this pastry cream several times now, and it always turns out perfectly. It's so easy to make, and it's always a hit with my family and friends.
Cynthia Dewitt
[email protected]This vanilla bean pastry cream is the best! It's so creamy and flavorful, and it's perfect for filling cakes, pastries, and tarts.