A versatile dessert cream used to fill
cream puffs, eclairs, Napoleons, cakes and other pastries.
Creme Patisserie
(Pastry Cream)
3 cups milk
Seeds scraped from one vanilla bean (*or 2 teaspoons vanilla
extract)
8 egg yolks
3/4 cup granulated sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened
- In a 3 quart saucepan combine the milk
and vanilla bean seeds. Heat just below the boiling point (scalding).
- Using an electric mixer (with whisk attachment
if available) beat the egg yolks and sugar in a large mixing
bowl until they lighten in color. Stir in the cornstarch.
- Pour about 1/3 of the hot milk into the
egg mixture (this is called tempering), whisking continuously
to incorporate. Whisk the tempered egg mixture back into the
remaining hot milk, and place the saucepan back on the heat.
Cook on medium high heat, stirring constantly with the whisk,
until the mixture comes to the boil. Reduce heat and boil for
about 30 seconds, stirring constantly. Remove from heat and gently
whisk in the butter.
- Strain the pastry cream into a bowl, place
plastic wrap directly on the surface, and chill completely. Can
be made up to 3 days ahead.
Makes about 3 1/2 cups.
* If you are using vanilla extract it is
added when the cream is finished cooking.
