VANILLA PASTRY CREAM RECIPE | ALLRECIPES
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
Provided by Kevin Ryan
Categories Frosting and Icing Recipes
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.n
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.n
- When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.n
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.n
Nutrition Facts : Calories 126.9 calories, CarbohydrateContent 13.7 g, CholesterolContent 115.9 mg, FatContent 6.9 g, FiberContent 0.1 g, ProteinContent 3 g, SaturatedFatContent 3.7 g, SodiumContent 34.1 mg, SugarContent 11.4 g
CHICKEN IN PUFF PASTRY RECIPE - FOOD.COM
Make and share this Chicken in Puff Pastry recipe from Food.com.
Total Time 32 minutes
Prep Time 10 minutes
Cook Time 22 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 430 degrees F.
- Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
- Unfold both pieces of pastry carefully.
- Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
- Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
- Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
- Place chicken breast over, skinned side down.
- Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
- Trim away excess pastry leaving pinched overlap.
- Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
- Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
- Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.
Nutrition Facts : Calories 929.2, FatContent 60.8, SaturatedFatContent 18.4, CholesterolContent 153.3, SodiumContent 624.7, CarbohydrateContent 57.2, FiberContent 1.9, SugarContent 1.9, ProteinContent 37.5
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