Pastry Cream - Crème Pâtissière

Pastry Cream is a frequently used component in many French pastries. It makes an excellent carrier for different flavors and textures. This method of preparation takes about three minutes of microwave time but can also be cooked on the stove top.

Ingredients Required: Pastry Cream

1. Milk 6 ounces - (3/4 cup)

2. Sugar 1-1/2 ounce - (1/4 cup)

3. Egg 1

4. Corn Starch 1/2 ounce - (2 Tablespoons)

Process Instructions

1. Heat Combine milk with approximately 1/2 the sugar. Heat stirring frequently until boiling.

2. Combine Blend together the remaining sugar and cornstarch before adding the egg. Use a wire whip to beat smooth.

3. Add While stirring egg/starch mixture slowly add about 1/4 of the boiling milk

4. Cook Return the warmed egg/starch mixture back into the boiling milk. Stir constantly until it thickens.

5. Store Place in a suitable container and cover the surface of the pastry cream with plastic wrap. Press the plastic wrap tightly onto the surface of the cooked pastry cream.

6. Before Use When cold. Remove wrap, add flavoring as desired, and beat until very smooth and creamy.

Variations: Vanilla - add Vanilla extract

Chocolate - add melted Ganache

Kirsch - add Kirsch brandy

Praline - add Praline paste

Lemon, Mint or Coffee - add extracts

#pastrycream #custard