Best Pastry Cream Creme Patissiere Recipes

PASTRY CREAM (CREME PATISSIERE)

Pastry cream (Creme Patissiere) image

Provided by Craig Claiborne And Pierre Franey

Categories dessert

Time 15m

Yield 2 - 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 cup milk
1/4 vanilla bean or 1/2 teaspoon pure vanilla extract
1/3 cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 cup heavy cream, whipped
3 tablespoons Grand Marnier

Steps:

Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 29 milligrams, Sugar 14 grams

FRANCOIS PAYARD'S PASTRY CREAM (CREME PATISSIERE)

Francois Payard's Pastry Cream (Creme Patissiere) image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, split
3 large egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour

Steps:

In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.