Joe Pastry - Pastry Cream Recipe

Pastry Cream Recipe

04/16/08

Pastry Cream Recipe

Filed under: Blog, Pastry Cream— by joe @ 09:46:07 am

Here's a pastry cream that I really like. Silky without being too rich, very flavorful and firm...in other words, good for lots of things. This recipe can be halved if it's too much for whatever you happen to be planning. It doesn't freeze well, though it will keep for a week or so in the fridge, giving you and your family plenty of time to eat it by the finger-full, which I confess is one of my favorite ways to enjoy it.

Pastry Cream

Combine in a large saucepan:

1 Pt. Cream
1 Pt. Milk
4 oz. Sugar
Seeds from 1/2 vanilla bean

Place on the stove and bring to the boil. In the meantime combine in a large bowl:

2.25 oz cornstarch
4 oz. Sugar
Pinch of Salt

When the milk/cream mixture starts to boil, stir into flour mixture:

5 oz. (10) room temperature egg yolks.

Pour 3/4 of the boiling milk mixture into the yolk mixture. Whisk lightly until smooth. Then pour it all back into the pot with the remaining cream. Whisk briskly over medium-high heat until thick. Pour into shallow pans to cool.

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