Video:Pastry Cream Recipewith Elaine Lemm
Vanilla pastry cream, or crème patissière, is a classic French recipe that's used in dessert and pastries the world over. The use of pastry cream is limited only by your imagination. Watch the video and see how quick and easy it is to make.See Transcript
Transcript:Pastry Cream RecipeHi I'm Elaine Lemm for About.com Food and today I am going to show you how to make a classic pastry cream, or Crème Patissière in French. Pastry cream is used in many, many desserts such profiteroles, cream puffs, fruit tarts, its uses are endless. It's quick, it's easy to make. Let me show you how.
Warm the Milk for Pastry CreamThe first thing we need to do is put the milk into a small saucepan , we're just going to heat this through , I don't want it to boil, I just want it to get it nicely warmed through and I will know it's warm enough when the steam starts to rise from the milk.
Make the Basic CreamWhile the milk's warming, into a large baking bowl I'm going t o make the rest of the cream. Start by adding the egg yolks, sugar , cornstarch and all-purpose flour. With a whisk I am going to give this a good whisk to mix all of that together. Initially it's going to be a bit stiff, but keep whisking and eventually it will start to become a thick cream.
Stir the Pastry CreamYou can see the milk is beginning to steam, so I am going to add half the milk to the egg mixture , and again give that a really good mix, this is why the milk shouldn't be boiling, if it was right now this would be scrambled egg. Once that's mixed together, it goes back into the pan with the rest of the warmed milk. Keep stirring until this becomes really, really thick cream. You can't go away at this point you've got to stay with it and keep mixing. After a few minutes you'll start to feel the cream start to thicken and it's very important at this point you don't overheat it. If you feel it starting to stick to the bottom lift the pan away from the heat and keep stirring.
Add the VanillaNow our cream has become very thick as you can see here, so take it away from the heat and add 1 tsp of lovely vanilla extract., this is going to give the pastry cream that lovely vanilla flavor; don't worry if there's a little bit extra in there, it tastes so good. Stir that in. It smells wonderful. Have a little taste, mmmm, delicious. Now this needs to be left to go completely cold before you use it in any of your recipes.
So there you have it, a delicious vanilla pastry cream. To learn more join us n the Web at food.about.com.