4 ounces Cake flour
12 ounces Granulated sugar
1 quart Milk
12 Egg yolks
1 Vanilla bean, split
2 ounces Unsalted butter
Yield: 3 1/2 pints
1. Sift the flour and sugar together.
2. Whisk 8 fluid ounces (240 milliliters) of the milk into the egg yolks. Then add the flour and sugar and whisk until completely smooth.
3. Heat the remaining milk with the vanilla bean in a heavy non-reactive saucepan. As soon as the milk comes to a boil, whisk approximately one-third of it into the egg-and-flour mixture and blend completely. Pour the egg mixture into the saucepan with the rest of the milk.
4. Whisk constantly until the custard thickens. As it thickens, the custard will go through a lumpy stage. Although you should not be alarmed, you should increase the speed of your stirring. Continue to stir vigorously, and it will smooth out and thicken just before coming to a boil.
5. Allow the pastry cream to boil for approximately 1 minute, stirring constantly.
6. Remove the pastry cream from the heat and immediately pour it into a clean mixing bowl.
7. Fold in the butter until melted. Do not over mix, as this will thin the custard.
8. Cover by placing plastic wrap on the surface of the custard. Chill over an ice bath. Remove the vanilla bean just before using the pastry cream.
9. Yield: 3 1/2 pints (56 fl oz)
Heavy cream may be used instead of butter to enrich pastry cream. Because it is thickened with cornstarch, this pastry cream retains more gloss and translucence than one thickened with flour. Use this formula interchangeably with the pastry cream formula as a filling for pies, tarts or cakes.
Variations:
White Chocolate Mousseline Pastry Cream -- Bring 16 fluid ounces (480 milliliters) milk and 3 ounces (90 grams) sugar to a boil. Whisk together 2 ounces (60 grams/3 yolks) egg yolks and 1 1/2 ounces (45 grams) of cornstarch and make pastry cream. Remove from the heat and stir in 10 ounces (300 grams) finely chopped white chocolate and 1/2 fluid ounce (15 milliliters) vanilla extract. Chill the cream to 80°F (26°C) then fold in 12 fluid ounces (360 milliliters) heavy cream whipped to medium peaks. Cover and chill until needed.
Chocolate Butter Cream -- Whip 1 pound (480 grams) butter, 10 ounces (300 grams) powdered sugar and 1 ounce (30 milliliters) vanilla extract in a mixing bowl until light. Add 1 pound 8 ounces (675 grams) cold pastry cream and mix until combined. turn off the machine and add 14 ounces (420 grams) semisweet chocolate melted and cooled to 88°F (31°C). Whip until well blended.
Mousseline Cream Filling -- Whip 12 fluid ounces (360 milliliters) heavy cream to stiff peaks. Fold into the chilled pastry cream filling.
12 ounces Granulated sugar
1 quart Milk
12 Egg yolks
1 Vanilla bean, split
2 ounces Unsalted butter
Yield: 3 1/2 pints
1. Sift the flour and sugar together.
2. Whisk 8 fluid ounces (240 milliliters) of the milk into the egg yolks. Then add the flour and sugar and whisk until completely smooth.
3. Heat the remaining milk with the vanilla bean in a heavy non-reactive saucepan. As soon as the milk comes to a boil, whisk approximately one-third of it into the egg-and-flour mixture and blend completely. Pour the egg mixture into the saucepan with the rest of the milk.
4. Whisk constantly until the custard thickens. As it thickens, the custard will go through a lumpy stage. Although you should not be alarmed, you should increase the speed of your stirring. Continue to stir vigorously, and it will smooth out and thicken just before coming to a boil.
5. Allow the pastry cream to boil for approximately 1 minute, stirring constantly.
6. Remove the pastry cream from the heat and immediately pour it into a clean mixing bowl.
7. Fold in the butter until melted. Do not over mix, as this will thin the custard.
8. Cover by placing plastic wrap on the surface of the custard. Chill over an ice bath. Remove the vanilla bean just before using the pastry cream.
9. Yield: 3 1/2 pints (56 fl oz)
Heavy cream may be used instead of butter to enrich pastry cream. Because it is thickened with cornstarch, this pastry cream retains more gloss and translucence than one thickened with flour. Use this formula interchangeably with the pastry cream formula as a filling for pies, tarts or cakes.
Variations:
White Chocolate Mousseline Pastry Cream -- Bring 16 fluid ounces (480 milliliters) milk and 3 ounces (90 grams) sugar to a boil. Whisk together 2 ounces (60 grams/3 yolks) egg yolks and 1 1/2 ounces (45 grams) of cornstarch and make pastry cream. Remove from the heat and stir in 10 ounces (300 grams) finely chopped white chocolate and 1/2 fluid ounce (15 milliliters) vanilla extract. Chill the cream to 80°F (26°C) then fold in 12 fluid ounces (360 milliliters) heavy cream whipped to medium peaks. Cover and chill until needed.
Chocolate Butter Cream -- Whip 1 pound (480 grams) butter, 10 ounces (300 grams) powdered sugar and 1 ounce (30 milliliters) vanilla extract in a mixing bowl until light. Add 1 pound 8 ounces (675 grams) cold pastry cream and mix until combined. turn off the machine and add 14 ounces (420 grams) semisweet chocolate melted and cooled to 88°F (31°C). Whip until well blended.
Mousseline Cream Filling -- Whip 12 fluid ounces (360 milliliters) heavy cream to stiff peaks. Fold into the chilled pastry cream filling.
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