Wolfgang Puck BFAL0010 Bistro collection Manual page 14

Pastry Cream
Makes 1 2/3 cups
INGREDIENTS
1 1/3 cups half and half or whole milk
1 teaspoon vanilla extract
1/4 cup sugar
2 tablespoons cornstarch
1 speck kosher salt
1 tablespoon unsalted butter -- softened
4 large egg yolks
1 inch of vanilla bean, halved (and scraped seeds from pod – optional)
METHOD
1 Insert the black sauce paddle in the pitcher
2 Place all of the ingredients into saucier and secure the lid.
3 Turn the heat switch on and press the start button.
4 When the Saucier stops, approx. 5 minutes, quickly scrape and pour
pastry cream into a bowl to cool.
5 To help speed up cooling, place 5 ice cubes into a Ziploc bag and
place into pastry cream. Every few minutes move the bag around for
even cooling. Discard bag when cooled.
6 Store pastry cream in an airtight container for up to 3 days in a refrigerator.
SERVING SUGGESTIONS
This is the perfect filling for pies and cakes, cream puffs and éclairs. You
can make delicious chocolate pastry cream by adding 1 tablespoon of
excellent cocoa powder. Can also be flavored with ginger, lemon zest,
orange zest, cinnamon etc..
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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Rich Hot Chocolate
Makes 4 servings
INGREDIENTS
4 tablespoons sugar
6 teaspoons premium cocoa
2 cups heavy cream or half and half
1 dash salt
1/2 teaspoon vanilla
METHOD
1 Insert the black sauce paddle in the pitcher
2 Place all of the ingredients into Saucier and secure the lid.
3 With the heat button switched to on, press the start button.
4 When the saucier automatically stops, pour into mugs.
SERVING SUGGESTIONS
Serve hot cocoas with a cinnamon stick or peppermint stick in the mug,
topped with homemade whipped cream or marshmallows.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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