Cooking Classics: Buttermilk-Banana Pastry Cream

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Cooking Classics

The Technique

Buttermilk-Banana Pastry Cream

Buttermilk-Banana-Pastry Cream has a distinctive flavor full of twang. It is a lovely alternative to classic formulas such as Vanilla Pastry Cream that may be used to make delicious desserts from Miniature Banana Pudding to Banana Pudding Cupcakes. If a batch of pate a choux is in order, cream puffs & eclairs may be elevated flawlessly. Learn how to make a new version of a traditional bakeshop staple in your very own kitchen.

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buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Banana Pastry Cream
makes about 2 cups

1/2 cup sugar
1/4 cup cornstarch
2 cups whole buttermilk
4 egg yolks
1/2 cup pureed or mashed ripe banana
1/4 tsp vanilla bean paste
2 Tbsp butter

Whisk together the sugar & the cornstarch in a 3-quart saucepan. Whisk in the buttermilk, the egg yolks, the banana & the vanilla bean paste. Cook the mixture, stirring with a whisk, over Medium heat about 6 minutes or until thickened & bubbly. Cook an additional 1 minute, whisking constantly. Remove from the heat & add the butter, then whisk until smooth. Pass the mixture through a sieve or chinois. Place plastic wrap directly over the surface of the Buttermilk-Banana Pastry Cream. Chill 4 to 24 hours. 

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How To Make Buttermilk-Banana Pastry Cream

 Pastry cream is a simple custard that may be cooked relatively quickly on the stovetop. Have a good sized heavy bottomed pot available & a whisk handy for the first part of this particular version. A chinois or fine wire mesh sieve will be necessary once cooked to deliver a beautiful, silky texture. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

Vanilla bean paste is a wonderful alternative to straight up pods that make adding distinctive flavor to all sorts of bakeshop classics simple. It is a combination of seeds, sugar & the pods themselves generally ground & blended with alcohol that create the paste. When additional ingredients such as bananas are added to pastry cream in unison with vanilla bean paste, it’s a good idea to run the pastry cream through a fine wire mesh sieve to ensure an exceptional texture once the ingredients have been cooked. If any of the white was left behind when separating the eggs, this procedure will further capture those impurities to lend a smooth consistency throughout the custard. Simply whisk the butter into the mixture, then push it through a chinois that has been set over a bowl. Cover the surface directly with plastic wrap & chill until completely cold. Use as directed in specific recipe applications.

The Tune
“Fine & Mellow” Billie Holiday

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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