Best Pastry Cream For Pies Recipes

PASTRY CREAM, CREME PATISSERIE

Steps:

• Measure out all of the ingredients. Cut the butter into small pieces.
• In a large mixing bowl, beat the egg yolks (110 grams, 6 large) with the sugar (100 grams, ½ cup), cornstarch (30 grams, ¼ cup), and salt (1 gram, ¼ teaspoon) with a whisk until foamy and about double in size. This will ensure a smooth pastry cream.
• In a saucepan, heat the milk (568 grams, 2 ½ cups) until it starts to boil.
• Temper the egg yolks by slowly pouring about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl while you whisk and pour.
• Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, whisking continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process.
• Pour the hot pastry cream through a fine mesh sieve.
• If you are adding any chocolate or other flavorings, they can be whisked in at this point. Add the butter (28 grams, 2 tablespoons) and vanilla (1 ½ teaspoons) and whisk in.
• Place a piece of plastic wrap right on top of the pastry cream and refrigerate until ready to use.
• Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.

PASTRY CREAM FOR PIES

Steps:

• In a small saucepan, Heat milk to boiling point and remove from the heat.
• In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
• Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

PASTRY CREAM

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.