NO-FUSS PASTRY CREAM
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
PASTRY CREAM
This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
PASTRY CREAM
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
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
NO-FUSS PISTACHIO PASTRY CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h15m
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Whisk together sugar, cornstarch, salt, egg yolk, and pistachio paste in a small saucepan. Gradually whisk in milk until smooth. Cook over medium, stirring constantly, until mixture comes to a boil, about 5 minutes. Let boil 1 minute, still stirring constantly. Pour through a fine-mesh sieve into a small bowl; discard solids. Cover with plastic wrap, pressing it directly onto surface, and refrigerate until firm, at least 2 hours and up to 1 day.
CHEATER NO-COOK PASTRY CREAM
This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss! This consistency will work for any recipe where you need a cream that can stand up to layering or filling. If you need a cream that is less stiff, add more cream or milk one tablespoon at a time until you get the texture you need for your recipe.
Provided by Stacey Ballis
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 25.1 g, Cholesterol 127 mg, Fat 35.4 g, Protein 2.2 g, SaturatedFat 22 g, Sodium 421.3 mg, Sugar 17.9 g
PASTRY CREAM FOR CUPCAKES
Contrary to its name, pastry cream -- a classic custard filling for cakes, tarts, pastries, and other baked goods -- contains no cream, only milk. Be sure to bring the mixture to a full boil to activate the cornstarch and ensure proper thickening. This recipe is from " Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Whisk egg yolks until smooth in a large bowl. Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium. Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
- Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling). Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes. Remove from heat; stir in vanilla.
- Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).
EASY NO-COOK PASTRY CREAM
In this no-cook easy pastry cream, there's no hand-whisking or tempering involved. Use it to fill fruit tarts, cream puffs, or Boston Cream Pie.
Provided by Vallery Lomas
Time 10m
Number Of Ingredients 4
Steps:
- Place all ingredients in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out, about 2 minutes. Store covered in the refrigerator until well chilled. The pastry cream can be refrigerated up to 3 days.
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