Crème Pâtissière (or Pastry Cream)
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What the heck is crème pâtissière, you ask? It’s a pastry cream used in many of the Martha Stewart’s Pies and Tarts recipes. The recipe makes about 2 1/2 cups of cream.
- 1 cup milk
- 1/2 vanilla bean
- 1/4 cup + 1 tablespoon sugar
- 3 egg yolks
- 1 tablespoon corn starch
- 1 tablespoon flour (Martha recommends rice flour for it’s lightness)
- 1 teaspoon unsalted butter
- 1 cup heavy cream (optional)
- Mix milk, vanilla bean and 1 cup sugar in saucepan.
- In separate bowl, beat eggs and remaining tablespoon sugar until thick.
- Sprinkle in cornstarch and flour.
- Continue beating until well mixed.
- Remove vanilla bean from milk mixture.
- Beat half of milk into egg mixture, to temper eggs (keep them from turning to scrambled eggs)
- Pour all back in pan and bring to boil quickly, whisking rapidly to prevent scorching.
- Remove from heat and pour in bowl to cool.
- Rub the top with butter to keep a skin from forming.
- Cover with plastic wrap and let cool completely before using.
- For lighter cream, beat heavy cream into soft peaks and fold into your cooled cream, using a wooden spoon.
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