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Recipes Desserts Puddings and Mousses
Recipes Desserts Puddings and Mousses
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| Author Notes: |
Pastry cream is very versatile, use it to fill pie or tart shells, cream puffs, a Boston Cream Pie or a jelly roll cake. Â If you use your imagination, I'm sure you can come up with lots more uses for this versatile filling ingredient.
You can easily make chocolate pastry cream by adding 4 ounces of semi-sweet or dark chocolate to this pastry cream along with the vanilla. Another flavoring option is to add a tablespoon or so of a flavored liqueuer such as Frangelico, Chambord, Kahlua or cr?me de cacao or others. Gourmet shops will also have flavored nut pastes such as hazelnut or almond which can be used to flavor the pastry cream. Pastry chef Jean Fraçois Houdré used hazelnut paste to make his classic Yule Log Cake (click for step-by-step photo instructions). |
| Ingredients: |
2 1/4 cups milk
4 large egg yolks 2/3 cup sugar 1/4 cup corn starch 1/4 cup flour 2 teaspoons vanilla extract 4 ounces of semi-sweet or dark chocolate (optional) |
| Instructions: |
Makes 2 3/4 Cups In a medium saucepan, heat 2 cups milk to boiling. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. whisk in cornstarch and flour until smooth. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes. Remove from heat and stir in vanilla (and melted chocolate if you're making a chocolate pastry cream) or other flavorings. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room Temperature before chilling for at least 2 hours. |
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