Pastry Cream Recipe


pastry cream recipe

Pastry Cream Recipe

Ingredients · 2 cups milk · ¼ cup white sugar · 2 egg yolks · 1 egg · ¼ cup cornstarch · ⅓ cup white sugar · 2 tablespoons butter · 1 teaspoon vanilla extract.

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.
vanilla bean pastry cream

Vanilla Bean Pastry Cream

Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, ... To use this cream as Napoleon filling, here's Chef John's recipe for Mille ...

Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, or cakes.
vanilla pastry cream recipe

Vanilla Pastry Cream Recipe

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is  ...

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
pastry cream for pies recipe

Pastry Cream for Pies Recipe

This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream ...

This thick vanilla custard has many uses. Spread this in a baked tart shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!
cheater no cook pastry cream

Cheater No-Cook Pastry Cream

This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss! This consistency will work for any recipe ...

This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss!
sweet almond tamales with pastry cream recipe

Sweet Almond Tamales with Pastry Cream Recipe

This sweet version of tamales from scratch has chopped almonds in the masa and is filled with pastry cream flavored with a touch of vanilla.

This sweet version of tamales from scratch has chopped almonds in the masa and is filled with pastry cream flavored with a touch of vanilla.
vanilla bean pastry cream video

Vanilla Bean Pastry Cream Video

Easy pastry cream made with a real vanilla! ... Once ready, pipe it into profiteroles (a.k.a. cream puffs) and eclairs or use in your favorite napoleon recipe. Get the ...


white chocolate pastry cream recipe

White Chocolate Pastry Cream Recipe

This pastry cream is used in the Elegant White Chocolate Banana Cream Pie. I Made It Print ...

Delicious white chocolate pastry cream.
lemon pastry cream recipe

Lemon Pastry Cream Recipe

Creamy, thick, and citrusy sweet, this lemon pastry creme made from egg yolks and lemon juice is great for tarts and pies.

Creamy, thick, and citrusy sweet, this lemon pastry creme made from egg yolks and lemon juice is great for tarts and pies.
pastry cream review by amber q hush

Pastry Cream - Review by Amber Q Hush

Oct 31, 2014 ... This is a fantastic pastry cream recipe. First, I must say, I have been making cake and pastry professionally for almost ten years. I have replaced ...

This is a fantastic pastry cream recipe. First, I must say, I have been making cake and pastry professionally for almost ten years. I have replaced my former tried-and-true recipe with this one, as this achieves the exact purpose that pastry cream serves. It's thick, not pasty, and sweet enough. If it seems too thick, after you cook it and chill it, you can just stir it with a whisk to loosen it up. You can also use whole eggs or just yolks. If you use whole eggs instead of yolks, replace every two yolks with one whole egg to make it a bit lighter. Similarly, replace one egg with two yolks for a creamier, denser custard. The thickness of the pastry cream depends on how long you cook it. Before adding the eggs to the pot, whisk in about a third of the hot milk into the eggs to warm them, then whisk the egg mix back into the pot. Stir with whisk constantly (on medium-high heat, for me) till mixture begins to boil, then whisk like crazy (carefully) till it begins to thicken. Pull it off the heat when it looks j