PASTRY CREAM RECIPE | ALLRECIPES
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine European French
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 87 mg, FatContent 5.8 g, ProteinContent 3.5 g, SaturatedFatContent 3.2 g, SodiumContent 56.6 mg, SugarContent 17.6 g
DANISH PASTRY WITH FILLING VARIATIONS RECIPE - FOOD.COM
Perfect Danish pastry is so flaky and buttery that it melts in your mouth. And, it's the very best when it is hot out of the oven. Even though this is a short-cut method for making the pastry, the results are as close to perfection as one can find, except in Denmark, where Danish pastry is called "Vienna bread." Don't be intimidated with the idea of making your own pasty; the simple mixing method is similar to that of making a pie crust, the difference being the addition of yeast. I like to do as much as I can with the help of a food processor. Once mixed, the dough is chilled and becomes quite easy to handle. You can make the dough a day or two before you plan to bake.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 pastries
Number Of Ingredients 27
Steps:
- FOR THE DANISH PASTRY: In a large bowl, dissolve the yeast in the warm water. Add a pinch of sugar and let stand 5 minutes, until the yeast foams. Stir in the remaining sugar, the egg yolks, and whipping cream, then set aside.
- In a large bowl or in the work bowl of a food processor, combine the flour and salt. Cut in the butter until pieces are the size of kidney beans.
- Turn the flour-butter mixture into the bowl with the liquid ingredients. Fold together just until dry ingredients are moistened throughout. Cover and refrigerate overnight or up to 3 days.
- Prepare the filling of your choice (below).
- Turn the dough out onto a lightly floured surface and dust with flour. Using a rolling pin, pound the dough until it is smooth and about 3/4 inch thick.
- Roll out to a 24-inch square. Fold the dough into thirds to make a long, narrow strip. Cut lengthwise into two parts.
- Working with one part at a time, roll the dough into a rectangle, about 24 by 6 by 1/4 inch.
- Spread half the filling in a 2-inch strip down the length of each dough strip.
- Brush the uncovered edges with egg white and fold over to seal in the filling, making a filled roll 24 inches long and about 3 inches wide.
- Brush the outside of the roll with egg white and press the sugar and sliced almonds on all sides. Repeat with the second half of the dough. Cut filled rolls into 12-inch lengths.
- Lightly grease a baking sheet or cover with parchment paper. Place the rolls on the baking sheet. Cover and let rise in a warm place for 45 minutes; they will not double.
- Preheat the oven to 375°F.
- Bake for 25 to 30 minutes or until golden. Remove from the baking sheet onto a wire rack to cool. Serve warm.
- Makes four 12-inch-long pastries.
- FOR THE APPLE-ALMOND FILLING: In a large bowl, mix the apples, sugar, almonds, and cinnamon.
- FOR THE RAISIN ALMOND FILLING: In a small saucepan bring the water to a boil over medium high heat and add the raisins. Remove from the heat and let stand 5 minutes; DRAIN.
- In a large bowl, cream the butter until soft, then add cardamom, confectioners' sugar, and enough cream to make a smooth, spreadable mixture. Mix in the raisins and almonds.
- FOR THE MARZIPAN FILLING: Crumble the almond paste into a mixing bowl and blend in the almonds, confectioners' sugar, egg white, and almond extract until well mixed. You can do this quickly in the food processor.
Nutrition Facts : Calories 2713.5, FatContent 133.4, SaturatedFatContent 56.5, CholesterolContent 396.5, SodiumContent 733.1, CarbohydrateContent 361.8, FiberContent 21.7, SugarContent 238, ProteinContent 39.8
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