Welcome to The Culinary Professional Recipe Collection.
Pastry Cream
Category: Creams and Foams
Equipment: Bowl, whisk, saucepan
No. Servings: 50
Serving Size: 1 oz. (30 g)
Yield: 3 pt. (1.4 L)
Ingredients
5 oz.
* egg yolks (about 8 yolks)
9 oz.
sugar
2 tsp.
vanilla extract
2 oz.
flour
1 1/2 oz.
cornstarch
2 lb.
* milk
2 oz.
butter, unsalted
Method
1
In a bowl, whip egg yolks, sugar, and vanilla extract until the sugar dissolves. The mixture becomes lighter and turns a pale yellow color.
2
Add flour and cornstarch to the egg yolk and sugar mixture. Whip until incorporated.
3
In a stainless-steel saucepan, bring milk to a boil. (Do not use an aluminum saucepan. This turns the pastry cream grey.)
4
Temper the egg yolk mixture by pouring one-third of the milk in the egg yolk mixture. Be sure to whip the egg mixture constantly as the milk is added. Pour the egg yolk and milk mixture into the remainder of the milk in the saucepan.
5
Place the saucepan on medium heat. Whipping constantly, allow the pastry cream to boil. Reduce heat and cook for another one to two minutes. Scrape the bottom of the saucepan with the whisk while stirring to prevent the pastry cream from sticking and burning to the bottom of the pan.
6
Remove from the heat. Stir in the butter.
7
Pour the pastry cream into a shallow container. Place a sheet of plastic wrap directly on top of the pastry cream.
8
**Chill the mixture as quickly as possible by refrigerating immediately at or below 41°F (5°C) until service.
Nutrition Information
Calories
54
Fat (g)
2
Protein (g)
1
Carbohydrate (g)
7
Cholesterol (mg)
36
Sodium (mg)
8
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
Chocolate pastry cream—Replace butter with 3 oz. chopped semi-sweet chocolate.
Crème mousseline—Fold whipped cream into chilled pastry cream shortly before serving.