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Martha Stewart Member

Rating: 3 stars

04/22/2018

                If you watch the video and then read the instructions, they do not coincide.  Martha instructs you to wisk until the cream thickens and comes to a boil.  The written instructions tell you to wisk til thickens to 160 degrees with an instant thermometer, approximately 2 minutes.  I did that and it didnt seem right, so I watched the video and made the adjustment.

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Gallery

Recipe Summary

Yield: Makes 1 1/2 cups

Ingredients

Ingredient Checklist

1 1/2 cups whole milk

1/4 cup plus 2 tablespoons granulated sugar

1/2 vanilla bean, split lengthwise, seeds scraped

Pinch of salt

3 large egg yolks

3 tablespoons cornstarch

1 1/2 tablespoons unsalted butter, cut into small pieces

Gallery

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Yield: Makes 1 1/2 cups

Makes 1 1/2 cups

Ingredients

Ingredients

  • 1 1/2 cups whole milk
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 vanilla bean, split lengthwise, seeds scraped
  • Pinch of salt
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 1/2 tablespoons unsalted butter, cut into small pieces

Directions

In a medium saucepan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 2 tablespoons sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.

Add the butter, and mix until the butter melts and the mixture cools, about 5 minutes. Place pot in an ice-water bath until mixture is cooled.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

Reviews (1)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: 3 stars

04/22/2018

                If you watch the video and then read the instructions, they do not coincide.  Martha instructs you to wisk until the cream thickens and comes to a boil.  The written instructions tell you to wisk til thickens to 160 degrees with an instant thermometer, approximately 2 minutes.  I did that and it didnt seem right, so I watched the video and made the adjustment.

Reviews (1)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 1
  • 3 star values:
  • 2
  • 2 star values:
  • 0
  • 1 star values:
  • 0

Martha Stewart Member

Rating: 3 stars

04/22/2018

                If you watch the video and then read the instructions, they do not coincide.  Martha instructs you to wisk until the cream thickens and comes to a boil.  The written instructions tell you to wisk til thickens to 160 degrees with an instant thermometer, approximately 2 minutes.  I did that and it didnt seem right, so I watched the video and made the adjustment.

Martha Stewart Member

Rating: 3 stars

04/22/2018

                If you watch the video and then read the instructions, they do not coincide.  Martha instructs you to wisk until the cream thickens and comes to a boil.  The written instructions tell you to wisk til thickens to 160 degrees with an instant thermometer, approximately 2 minutes.  I did that and it didnt seem right, so I watched the video and made the adjustment.

Rating: 3 stars

All Reviews for Pastry Cream for Paris-Brest

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pastry Cream for Paris-Brest

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest