Pastry Cream - Great Chefs
Yield
4 cupsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
milk
scalded |
|
| ¼ | cup |
hazelnuts (filberts)
paste, optional |
|
| 1 | cup |
cream
heavy |
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
scalded |
|
| 59 | ml |
hazelnuts (filberts)
paste, optional |
|
| 237 | ml |
cream
heavy |
|
| 59 | ml |
sugar
|
|
Directions
Beat the sugar and eggs in a bowl until thick and lemon-yellow.
Add flour and beat until smooth.
Pour this mixture into scalded milk and beat smooth while heating just to the boiling point.
Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste.
Beat heavy cream with sugar until thick and fold into the cooled mixture.
