Pastry Cream - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

This all-purpose pastry cream is a great foundation for fresh fruit tarts –
1½ (375
CUPS ML
½ (125 )
CUP ML
½ (125 )
CUP ML
,
SUGAR DIVIDED
½ (2
TEASPOON
½
TABLESPOON
VANILLA EXTRACT
4
LARGE EGG YOLKS
2
TABLESPOONS
CORNSTARCH
F F
OR A LIGHTER PASTRY CREAM OR A LIGHTER PASTRY CREAM
½ (125 )
CUP ML
1½
TABLESPOONS
CONFECTIONERS
43 DESSERTS

PASTRY CREAM

the food processor makes it easy.
Makes about 2¼ (550 ml) cups
cooking time
)
MILK
Put the milk, cream, ¼ cup (50 ml) sugar, salt and vanilla
HEAVY CREAM
into a saucepan over medium heat. Bring mixture to a
GRANULATED
heavy simmer.
)
ML SALT
Insert the large metal chopping blade into the large
(7 )
ML PURE
work bowl of the Cuisinart
yolks, cornstarch and remaining sugar, process for
1 minute until mixture is light and thick.
(30 )
ML
With the machine running, pour ¾ to 1½ cups (175 to
375 ml) of the milk mixture slowly through the feed tube
: :
and process mixture for about 1 minute.
HEAVY CREAM
(25 )
ML
Return mixture to the saucepan over medium heat.
'
SUGAR
Bring to a boil and cook while whisking continuously for
about 2½ minutes until thickened. Strain mixture
through a fi ne mesh strainer into the large work bowl
fi tted 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 (125 ml) of
heavy cream to medium peaks with 1½ tablespoons
(25 ml) of confectioners' sugar. Fold the sweetened
whipped cream into the pastry cream once completely
cool.
Nutritional information per serving (2 tablespoons (30 ml) ):
Calories 72 (50% from fat)
sat. fat 2g
Approximate preparation time: 25 minutes, including
|
| |
chol. 58mg sod. 72mg
® Food Processor. Add the
| |
carb. 8g pro. 1g fat 4g
| |
calc. 32mg fi ber 0g
|