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Demonstration Crème Pâtissière (Pastry Cream) Makes about .5 liter (2 cups) Estimated time to complete: 30 minutes
CRÉMES ET FLANS: AN OVERVIEW OF CREAMS AND CUSTARDS
Ingredients 2 large egg yolks, at room temperature 1 large whole egg 50 grams (1 3/4 ounces) pastry cream powder (see page 00) 128 grams (4 1/2 ounces) sugar 473 milliliters milk (2 cups) whole milk 1/2 vanilla bean, split lengthwise Unsalted butter for coating surface, optional
Mixing bowl Whisk Russe Small sharp knife Large shallow pan Spatula Plastic film
SIDEBAR
Crème Pâtissière can be made in many different flavors. The flavorings—such as 100 grams (3 1/2 ounces) melted bittersweet chocolate or nut paste. or 30 milliliters (1 ounce) liqueur, or 10 milliliters (2 teaspoons) of any pure extract—are added just before the cream is fully cooked.
Prepare your mise en place. Combine the egg yolks, whole egg, and pastry cream powder with half of the sugar in a mixing bowl, whisking until the mixture is well blended and lightly colored. Place the milk in a russe. Using a small sharp knife, scrape the seeds from the vanilla bean into the milk. Add the bean, along with the remaining sugar, and place over high heat. Bring to a boil, then remove the pan from the heat. Whisking constantly, pour about one third of the hot milk into the egg mixture to temper it. Whisk the tempered mixture into the hot milk in the russe. Place the mixture over high heat and, whisking constantly, return it to a boil. Boil, stirring constantly with a whisk and taking care to scrape the bottom and lower inner edges of the pan for 2 minutes, or until thick and smooth. Remove the cream from the heat and pour it into a large shallow pan, spreading it out with a spatula to
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Equipment
hasten cooling. Remove and discard the vanilla bean. Cover the surface of the pastry cream with a piece of plastic film placed directly over the top. Alternatively, brush the surface with melted, unsalted butter to prevent the formation of skin (tamponner). Set aside to cool, then refrigerate until ready to use. NOTES
Do not let the eggs stand after adding the sugar, as the sugar will dehydrate the egg yolk, reducing its ability to incorporate into the mix. This is referred to as “burning” the eggs. Once milk and eggs are combined and placed over heat they will burn easily; therefore, it is essential that the mixture be stirred constantly.
Boiling the cream activates the starch as a thickener and eliminates any raw starch taste. Once cooked and cooled, pastry cream can be held in the refrigerator for up to 4 days.
The cream should be smooth, without lumps, dried skin, or “burnt” eggs. The cooked cream should have no raw starchy taste. When cooked, the pastry cream should be firm, but it should soften when whisked.
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