Best Buttermilk Pastry Recipes

Buttermilk Pastry Cream image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 8

1/4 cup sugar
3 tablespoons all-purpose flour
Pinch of salt
1 cup low-fat buttermilk
2 large egg yolks
1/4 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
2 teaspoons fresh lemon juice

Steps:

Whisk together sugar, flour, and salt; set aside. Put buttermilk and yolks in a small saucepan. Gradually whisk in sugar mixture, and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon, about 4 minutes. Stir in vanilla, zest, and lemon juice.
Pour cream into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.

Vanilla-Buttermilk Pastry Cream Recipe image

Provided by @MakeItYours

Number Of Ingredients 11

Total Time: 15 mins, plus cooling time \| Active Time: 15 mins \| Makes: About 1 cup
A delicious, slightly tangy take on basic pastry cream. Try it topped with fresh fruit, like mango, blueberries, or strawberries for our tiny tartlets, or as an alternate filling in mini éclairs.
Game plan: Refrigerate in an airtight container until ready to use, up to two days.
See more tea party recipes.
INGREDIENTS
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 cup well-shaken buttermilk
2 large egg yolks
1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved)

Steps:

Combine sugar, flour, and salt in a small mixing bowl. Whisk gently to break up any lumps, and set aside. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Combine buttermilk and egg yolks in a small saucepan and whisk untilsmooth. Whisk in dry ingredients and place the pan over medium heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes.
Remove from heat, and stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster.

Buttermilk Pastry image

Number Of Ingredients 0

Steps:

1. Mix flour and salt in medium bowl. Cut in shortening and butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.2. Mix in oil and buttermilk with fork until all flour is moistened and pastry leaves side of bowl. Divide in half shape each half into a ball. If making one-crust pie, wrap second ball of pastry and freeze for later use.3. Roll pastry as directed for One-Crust Pie or Two-Crust Pie on page 117. Fill and bake as directed in pie recipe. Or, for pie crust that is baked before filling is added, heat oven to 475°. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown cool on wire rack.*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.**Do not use vegetable oil spreads.NUTRITION FACTS: 1 Serving (using one crust) Calories 165 (Calories from Fat 110) Fat 12g (Saturated 3.5g) Cholesterol 5mg Sodium 160mg Carbohydrate 12g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Starch 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.