Pastry Cream Recipe
Ingredients:
4 cups milk
1 vanilla bean split length-wise
1 cup sugar
2 whole eggs
5 egg yolks
6 tablespoons corn starch
Separating eggs is easy... here is a short video with three methods.
Method:
In a heavy saucepan start the milk and vanilla bean over high heat then reduce heat and bring to a simmer.
In a bowl whisk together remaining ingredients until smooth.
When milk is up to temp, whisk a small amount into egg mixture to temper. Then mix egg mixture into milk and cook, stirring or whisking over med heat until mixture thickens dramatically - about 3-4 minutes.
Remove from heat and take out the vanilla pod - scraping seeds back into mixture.
Pour into a bowl, cover with plastic wrap and refrigerate until use.
Will keep in fridge for up to 4 days
Makes 5 cups.
Looking for a Choux Pastry Recipe?
What’s Hot
-
Chocolate Cupcakes
One Bowl And Easy
One Bowl Chocolate Cupcakes Steph from Cupcakes and Sundry shows you a recipe for simple one bowl chocolate cupcakes.
-
Caramel Sauce
Ice Cream's best friend
Caramel Sauce! How can you live without this stuff on your Ice Cream, or Cake? If you’ve been scared off by all the warnings about how hard it is to make (sugar that crystalises into rock hard candy), don’t worry; this recipe has a bit of corn syrup in it. The syrup keeps the mixture liquid - easing your fears.
-
Sambal / Sambol Shrimp
succulent grilled perfection
Doesn't matter how you spell it... It's tasty and full of flavour, just right for a lazy summer grill.
-
Bread Pudding
With Glenfiddich
Perfect dessert with a hint of single malt!
-
Microwave Peanut Brittle
So Easy!
This stuff almost makes itself...
-
Chef School
George Brown College
Learn to cook with videos from the pros!
Leave Us A Comment
Video Transcript - click to open
Hi! Welcome back to Le Gourmet TV. Today, we're going to be making a pastry cream recipe to put into chocolate éclairs and it's also a base for a couple of other things that we're going to make along the way as well. So, we'll get ready to it and I've got a heavy bottom pan and to that, I'm going to add four cups of milk and one split vanilla pod and that just goes in. Put this on to low heat, we just want to bring this to a simmer, you don't want to scorch it, you don't want to boil it.
While that's heating, into a bowl, I have five egg yolks, two whole eggs, six tablespoons of cornstarch and that's what's really going to thicken this mixture up and a cup of sugar and we just want to whisk this together and you want to whisk it really well, you want to get a real pale yellow colour from it
Okay, so our milk is up to temperature and this is the point that often freaks a lot of people out. You need to pour a little bit of a hot milk into the egg mixture, moving the egg mixture really quickly, stirring it constantly to bring the eggs up to temperature, so that they don't cook and hardened right away. It's really not as daunting as it seems, rather than spilling milk all over the countertop. So, with the whisk in one hand stirring, just slowly stirring a little bit of the milk. And once you've got the eggs up to temperature and it doesn't seem like they are going to cook and break, you then pour that into the milk mixture, again whisking constantly. Now what we do on medium heat, stirring it pretty much constantly, over the next three minutes, this is going to come up the temperature and then all of a sudden, it's just going to thicken and you are going to know that it's done.
So, it's right about three minutes and as you can see, it's getting very thick at this point, not quite ready yet but it will happen really quickly and you want to make sure that you stir it a lot at this point because you don't want it to stick to the bottom and scorch, especially in the edge of the pot here.
So, there we go. We've got it to a boil, it's really thick and it's time to pour this out into a bowl. First though, you do want to remove the vanilla bean, we'll just get that off on to a plate here, and then pour this right into a bowl.
Now, we'll cover our pastry cream with plastic wrap, pushing the plastic wrap deep into the bowl, so that it touches the surface. You don't want a skin to form on the top of this. Let it cool down, put it into the fridge. You can keep it for up to four days and it is the base for other recipes, but we're going to be putting it first into some éclairs.
While that's heating, into a bowl, I have five egg yolks, two whole eggs, six tablespoons of cornstarch and that's what's really going to thicken this mixture up and a cup of sugar and we just want to whisk this together and you want to whisk it really well, you want to get a real pale yellow colour from it
Okay, so our milk is up to temperature and this is the point that often freaks a lot of people out. You need to pour a little bit of a hot milk into the egg mixture, moving the egg mixture really quickly, stirring it constantly to bring the eggs up to temperature, so that they don't cook and hardened right away. It's really not as daunting as it seems, rather than spilling milk all over the countertop. So, with the whisk in one hand stirring, just slowly stirring a little bit of the milk. And once you've got the eggs up to temperature and it doesn't seem like they are going to cook and break, you then pour that into the milk mixture, again whisking constantly. Now what we do on medium heat, stirring it pretty much constantly, over the next three minutes, this is going to come up the temperature and then all of a sudden, it's just going to thicken and you are going to know that it's done.
So, it's right about three minutes and as you can see, it's getting very thick at this point, not quite ready yet but it will happen really quickly and you want to make sure that you stir it a lot at this point because you don't want it to stick to the bottom and scorch, especially in the edge of the pot here.
So, there we go. We've got it to a boil, it's really thick and it's time to pour this out into a bowl. First though, you do want to remove the vanilla bean, we'll just get that off on to a plate here, and then pour this right into a bowl.
Now, we'll cover our pastry cream with plastic wrap, pushing the plastic wrap deep into the bowl, so that it touches the surface. You don't want a skin to form on the top of this. Let it cool down, put it into the fridge. You can keep it for up to four days and it is the base for other recipes, but we're going to be putting it first into some éclairs.
Search Le Gourmet TV