Pastry Cream - Cuisinart FP-14BK - 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
DESSERTS
45

PASTRY CREAM

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