PASTRY CREAM TUTORIAL by Sarah Phillips © 2008 Sarah Phillips baking911.com
Makes about 2 cups
Food styling and photo by Kelly CA © Sarah Phillips baking911.com
Food styling and photo by Kelly CA © Sarah Phillips baking911.com
Pastry Cream used in the Easy Breezy Strawberry Cream Tart Recipe!
Pastry cream or crème patissière is a staple in pastry kitchens and originated in France and is called the "Mother of all creams!" Pastry Cream a rich, thick stirred custard, cooked on the stove, made from a mixture of milk or cream, eggs, sugar, flour (roux) and/or cornstarch. This versatile cream is used to fill cream puffs, éclairs, Napoléons, tarts, and other pastries. It is spread in between cake layers, such as Boston Cream Pie, and using as a base for endless recipes.
CUSTARD HELP
INGREDIENTS
cornstarch: 1/4 cup / 1.05 ounces / 30 grams
sugar: 3/4 cup / 5.25 ounces / 150 grams
whole or 2% milk: 2 liquid cups / 17 ounces / 484 ounces
egg yolks, lightly beaten: 4 large / 2.6 ounces / 74.4 grams
salt: 1/4 teaspoon / 1.5 grams
vanilla extract: 2 teaspoons / 8 grams or any flavored extract or 1/4 teaspoon flavored oil or 2 teaspoons citrus peel
unsalted butter: 2 tablespoons / 1 ounce / 28.38 grams
KELLY SAYS: When I separate the whites from yolks, I find it easier just to do this with clean hands. 
INSTRUCTIONS
1. Prepare an ice-water bath by filling a roasting pan or large mixing bowl half full with water and ice; reserve for later use.
2. In a large size bowl, combine the cornstarch with 1/4 cup of the sugar in a mixing bowl. 
3. Stir in 1/2 cup of the milk. Then, with a wire whisk, blend the yolks into the cornstarch mixture, until smooth.
4. In a medium size heavy-bottomed saucepan, combine the remaining 1 1/2 cups milk with the remaining 1/2 cup sugar and the salt. Cook over medium heat and bring to a boil while stirring to prevent the mixture from burning. Remove pan from heat and let it cool slightly.
5. Temper the egg mixture so the eggs won't cook or curdle:
First dribble a small amount of hot milk in a steady stream into the eggs while quickly whisking the two together. This raises the temperature of the egg gradually and cools the milk slightly.
Continue to dribble about 1/3 of the hot milk mixture to the egg mixture in the mixing bowl, whisking constantly. 
Add the remaining milk mixture to the eggs, whisking constantly. 
Return the mixture back to the saucepan. 
6. Turn on the heat to medium and continue cooking, vigorously stirring with a whisk, until the mixture comes to a boil and the whisk leaves a trail in the pastry cream, taking about 5 to 7 minutes. 
7. Remove from heat and strain through a fine mesh strainer.
Then, stir in vanilla extract and butter.
Transfer the pan to the ice water bath, stirring occasionally, until the pastry cream is cool, about 30 minutes. Between stirring, cover surface of pastry cream with plastic wrap, to keep a skin from forming.
8. When cool, transfer pastry cream to a bowl and place plastic wrap directly on the surface, to prevent a skin from forming. Refrigerate until needed.
STORAGE
Transfer the pastry cream to a covered storage container and refrigerate for up to 3 days. Pour off excess liquid that forms on top and then stir before using. Does not freeze.
LACTOSE-FREE OR KOSHER VARIATION
Substitute the milk with unsweetened soy milk or Lactaid 2%, one for one.
Substitute the butter with Earth Balance Soy Buttery Sticks or Soy Garden Buttery Spread in the tub
SARAH SAYS: Watch the heat more carefully because soy milk tends to boil over more readily than milk does.
This recipe was used in the:
Princess Cream Cake Tutorial
Whipped cream, tender sponge cake, pastry cream, more cake, raspberry preserves, more cake...all enrobed in a blanket of marzipan.
Food styling and photo by Kelly CA © Sarah Phillips baking911.com
Food styling and photo by Kelly CA © Sarah Phillips baking911.com
Vol-au-Valentines Tutorial 
Food styling and photo by Kelly CA © Sarah Phillips baking911.com
Croquembouche
Food styling and photo by Kelly CA © Sarah Phillips baking911.com
