Pastry Cream - Cuisinart FP-12N Series Instruction Booklet

This all-purpose pastry cream is a great foundation for fresh fruit tarts –
1½
cups milk
½
cup heavy cream
½
cup granulated sugar
½
teaspoon kosher salt
1½
teaspoons pure vanilla
extract
4
large egg yolks
2
tablespoons cornstarch
for a lighter pastry cream
½
cup heavy cream
1½
tablespoons
confectioners
DESSERTS
80

PASTRY CREAM

the food processor makes it easy .
Makes about 2¼ cups
Approximate preparation time: 25 minutes, including
cooking time
Put the milk, cream, ¼ cup sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy simmer.
,
divided
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
remaining sugar, process for 1 minute until mixture is light and
thick.
With the machine running, pour ¾ to 1½ cups of the milk
:
mixture slowly through the feed tube and process mixture for
about 1 minute.
Return mixture to the saucepan over medium heat. Bring to a
'
sugar
boil and cook while whisking continuously, being sure to whisk
the entire surface of the pan, for about 2½ minutes until
thickened. Stirring constantly is very important to avoid
overcooking the eggs. Strain mixture through a fine mesh
strainer into the large work bowl fitted with the large metal
chopping blade. Process for 5 minutes. Pour mixture into a
clean mixing bowl and cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy cream to
medium peaks with 1½ tablespoons of confectioners' sugar.
Fold the sweetened whipped cream into the pastry cream once
completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat)
sat. fat 2g
Food Processor. Add the yolks, cornstarch and
®
|
carb. 8g
| |
chol. 58mg sod. 72mg
| | |
pro. 1g fat 4g
| |
calc. 32mg fiber 0g