Pastry Cream is a frequently used component in many French pastries. It makes an excellent carrier for different flavors and textures. This method of preparation takes about three minutes of microwave time but can also be cooked on the stove top.
| Pastry Cream |
|
Ingredients Required: Pastry Cream
| |
| Milk |
6 ounces - (3/4 cup) |
| Sugar |
1-1/2 ounce - (1/4 cup) |
| Egg |
1 |
| Corn Starch |
1/2 ounce - (2 Tablespoons) |
Preparation Instructions: Pastry Cream
| Combine milk with approximately 1/2 the sugar.
Heat stirring frequently until boiling. |
| Blend together the remaining sugar and cornstarch
before adding the egg. Use a wire whip to beat smooth. |
| While stirring egg/starch mixture slowly add about
1/4 of the boiling milk |
| Return the warmed egg/starch mixture back into the
boiling milk. Stir constantly until it thickens. |
| Place in a suitable container and cover the surface
of the pastry cream with plastic wrap. Press the plastic wrap tightly
onto the surface of the cooked pastry cream. |
| When cold. Remove wrap, add flavoring as desired,
and beat until very smooth and creamy. |
Vanilla - add Vanilla extract
Chocolate - add melted Ganache
Kirsch - add Kirsch brandy
Praline - add Praline paste
Lemon, Mint or Coffee - add extracts
|
© by The French Pastry Chef™
2000-2012 All Rights Reserved
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Base Formulas (24)
