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Cover The Secret’s Out Get Dominique Ansel’s Real Cronut Recipe Here Brit + Co (1500x1606)

Table of Contents

1. What is pastry cream?
2. What ingredients do I need?
3. What are the step-by-step instructions?
4. What are some tips and tricks?
5. What are some variations?

What is pastry cream?

Pastry cream, also known as crème pâtissière, is a thick, creamy custard that is commonly used in pastries, cakes, and other desserts. It is typically made with milk, sugar, egg yolks, and cornstarch or flour as a thickener. Pastry cream can be used as a filling for éclairs, cream puffs, and other pastries, and can also be used as a base for mousses, ice creams, and other desserts.

What ingredients do I need?

To make Chef Dominique Ansel’s pastry cream, you will need the following ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

What are the step-by-step instructions?

Here are the step-by-step instructions for making Chef Dominique Ansel’s pastry cream:

1. In a medium saucepan, combine the milk, sugar, and salt. Place the pan over medium heat and cook, stirring occasionally, until the sugar has dissolved and the milk is hot but not boiling.
2. In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and place over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove the pan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
6. Strain the pastry cream through a fine-mesh sieve into a bowl.
7. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pastry cream to prevent a skin from forming.
8. Refrigerate the pastry cream until chilled and firm, at least 2 hours.

What are some tips and tricks?

Here are some tips and tricks for making the perfect pastry cream:

• Whisk the egg yolks and cornstarch together until smooth before adding the hot milk mixture. This will help prevent lumps from forming in the pastry cream.
• Stir the pastry cream constantly while it is cooking to prevent it from scorching on the bottom of the pan.
• Strain the pastry cream through a fine-mesh sieve to remove any lumps or cooked egg bits.
• Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
• Refrigerate the pastry cream until chilled and firm before using it as a filling or base for other desserts.

What are some variations?

Here are some variations on Chef Dominique Ansel’s pastry cream:

• Chocolate pastry cream: Add 4 ounces of chopped semisweet chocolate to the hot pastry cream and stir until the chocolate is melted and the mixture is smooth.
• Lemon pastry cream: Add 2 tablespoons of freshly grated lemon zest to the hot milk mixture before adding it to the egg yolks and cornstarch.
• Coffee pastry cream: Add 2 tablespoons of instant coffee granules to the hot milk mixture before adding it to the egg yolks and cornstarch.
• Vanilla bean pastry cream: Split a vanilla bean lengthwise and scrape the seeds into the hot milk mixture before adding it to the egg yolks and cornstarch.

Conclusion

In conclusion, Chef Dominique Ansel’s pastry cream is a versatile and delicious custard that can be used in a variety of desserts. By following the simple step-by-step instructions and tips and tricks outlined in this article, you can make the perfect pastry cream every time. And with the addition of different flavors and variations, you can customize your pastry cream to suit your tastes and needs.