<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d6222830921431901010\x26blogName\x3dSimply+Bakes\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttp://simplybakess.blogspot.com/search\x26blogLocale\x3den_GB\x26v\x3d2\x26homepageUrl\x3dhttp://simplybakess.blogspot.com/\x26vt\x3d-3660728583913060515', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>
Crème Pâtisserie
Saturday, 27 August 2011 | posted by Simply bakes



Good evening everyone:) Today, we are back to the basics of making crème pâtisserie. crème pâtisserie is a type of custard like filling made out of mainly milk, eggs, sugar and flour. It is an absolute necessity for all baker's kitchen. It can be used for a tart's filling, choux pastry, mille feuille or even cakes like apple cakes. This recipe yields an absolutely smooth and velvety textured crème pâtisserie. The brandy added into it really adds the bang it needed. Try varying it with other flavours like coffee or chocolate too!:)



Pastry Cream Recipe:

1 1/4 cups (300 ml) milk (whole or 2%)
1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch(corn flour)
1/2 tablespoon liqueur(Grand Marnier, Brandy, Kirsch) (optional)
For lighter pastry cream fold in1/2 cup (120 ml) softly whipped cream to cooled pastry cream.
For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream. Stir until melted.
For Coffee pastry cream add 1/2 - 1 tablespoon instant espresso or coffee powder to the hot milk.
For Raspberry pastry creamadd 1/4 cup (60 ml) (or to taste) raspberry sauce to pastry cream.



Pastry Cream: In a medium size heatproof bowl, mix the sugar and the egg yolks together. (Keep stirring). Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.


Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Makes about 1 cup (240 ml). Preparation time20 minutes.



adapted from: http://joyofbaking.com/PastryCream.html
With Love, Simply Bakes

Labels: , ,


Add comment(0) |01:00 | back to top


IAmABaker
I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

followers
followers gadget code here|

Archives