2) Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
3) Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
4) Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
5) Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you're using it). If you're going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
6) Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), then refrigerate until cool.
7) To complete, fold the whipped cream into the cooled pastry cream.
Variations
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.
Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.
Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.
Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.
Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you're using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.
Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.
Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect
Pastry Cream at King Arthur Flour
Pastry Cream found in: flour matters; learn; community; videos; Copyright © 2015 King Arthur Flour Company, Inc. All rights reserved. home;
Pastry Cream Recipe at King Arthur Flour
Pastry Cream Recipe found in: The Baking Sheet, Spring 2010, Maryann Cake Pan, The Baking Sheet, Spring 2011, The Baking Sheet, Winter 2012, The..
The Baking Circle Community | King Arthur Flour
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Pastry Cream: King Arthur Flour - MasterCook
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