Cooking Classics
The Technique
Vanilla Bean Creme Patisserie
Once a recipe of basic Vanilla Pastry Cream has been prepared, it may be enhanced a number of ways & used for a variety of fine dessert applications. In this version for Creme Patisserie, vanilla bean paste replaces pure vanilla extract & the option of adding a bit of whipped cream is a choice that is yours to make which provides a lighter texture. No matter how you wish to use it, Creme Patisserie is a staple you’ll look to time & time again. The tutorial featured is a true classic that’s certainly worth a second look as over the next few weeks, I’ll show you how it may be used in a variety of ways.
Vanilla Bean Creme Patisserie
makes 3 cups
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp kosher salt
2 1/2 cups whole milk
4 egg yolks
1/2 tsp vanilla bean paste
2 Tbsp butter
Optional: 1/4 cup heavy whipping cream
Whisk together the sugar, the cornstarch & the salt in a 3 1/2 quart saucepan. Whisk in the whole milk. Add the egg yolks & blend well. Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low & cook an additional 1 minute. Remove from the heat. Add the vanilla bean paste & the butter then allow it to melt. Whisk the mixture until smooth & pass through a chinois or fine wire mesh sieve set over a bowl. Discard the solids. Spread the pastry cream over a 13 x 9-inch quarter sheet pan & place plastic wrap directly over the surface. Chill 1 hour. If desired, beat the cream with a whip attachment until soft peaks form. Vigorously whisk the pastry cream until smooth, then fold the whipped cream into it. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Vanilla Bean Creme Patisserie
There are several methods for making Creme Patisserie. This particular recipe has been streamlined for the home cook as it does not require the need to steep a vanilla bean pod in the milk nor temper the eggs. However, a fine wire mesh sieve or chinois will prove to be invaluable in achieving a velvety smooth texture.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
How the dry ingredients are blended when condensing classical recipe applications can mean the difference between success & failure. Since this method foregoes tempering the eggs, a process of bringing the temperature of the eggs up to the temperature of hot milk or cream, blending the dry ingredients properly & adding the liquids into it needs to happen in a particular order. Although blending egg yolks & sugar is a pretty common occurrence in the bakeshop, if the yolks stand too long over the sugar without blending them right away, they will become lumpy. To avoid this, begin by adding the dry ingredients to the saucepan first.
1a
Whisk together the sugar, the cornstarch & the salt to a 3 1/2 quart saucepan.
1b
Whisk in the whole milk. This will disperse dry ingredients throughout the mixture.
1c
Now you can focus on adding the eggs. Whisk them through the mixture right away which will ensure even distribution throughout as well as a smooth consistency before any cooking begins.
No. 2
Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low & cook an additional 1 minute. Remove from the heat.
2a
Add the vanilla extract or the vanilla bean paste then the butter & allow it to melt. Whisk the mixture until smooth.
2b
Passing the pastry cream through a chinois or sieve is a crucial step that should not be overlooked as it will ensure a smooth texture every single time. Place it over a bowl, add the pastry cream & work the mixture through using a rubber spatula or a plastic bowl scraper. It should only take about 3 or 4 minutes & it is a step that is well worth the extra attention. Discard the solids once complete.
No. 3
When hot items need to cool quickly for use in another recipe step such as in the case for rice, farro, pasta or pastry cream, they may be spread over a shallow surface & placed in the refrigerator for a shorter amount of chilling time. Spread the pastry cream over a 13 x 9-inch quarter sheet pan & place plastic wrap directly over the surface. Chill 1 hour.
3a
Once the pastry cream has properly chilled, remove the plastic wrap from the surface. The texture will be firm & you will notice the imprint of the wrap over the surface. Use a rubber spatula to transfer the mixture to a bowl. If desired, beat the cream with a whip attachment until soft peaks form. Vigorously whisk the pastry cream until smooth, then fold the whipped cream into it. Use as directed in specific recipe applications.
No. 4
Creme Patisserie may be embellished a variety of ways. Use it as a simple dessert or layer it between crisp, baked Buttermilk Puff Pastry. It may also be piped into baked tart shells & topped with fresh fruit for a simple offering when entertaining.
The Tune
“Did I Remember” Billie Holiday
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