How To Make Perfect Pastry Cream | The Stay At Home Chef Video
How To Make Perfect Pastry Cream | The Stay At Home Chef Video Transcript
Today on The Stay At Home Chef I’m showing you how to make Homemade Pastry Cream Pastry cream is super delicious It’s the filling used for profiteroles or eclairs or it can be used as the layer in the middle for Boston Cream Pie Cake It has a lot of uses More than just what I listed and it is super, super tasty and a lot easier to make than you might think Start by pouring 2 cups of whole milk into a large saucepan along with 1/4 cup of sugar and get it heating over medium heat Give it an occasional stir with a whisk and you’ll want to increase the frequency of your stirring as the mixture starts to heat up You want to bring this to a simmer Meanwhile in a small mixing bowl mix together two egg yolks with one whole egg 1/3 cup of sugar and 1/4 cup of cornstarch You want to whisk this really well so that it’s all combined It should end up a nice creamy yellow color Then we’re going to take this back over to the stove We’re going to take our hot simmering liquid and pour a little bit of it directly in with our eggs while whipping them with our whisk Then put this back on the heat and pour this into the mixture You want to whisk this vigorously until the mixture thickens which will take less than a minute Then turn off the heat and add in 2 tablespoons of butter and 1 teaspoon of vanilla extract And whisk that until the butter is melted And yes I totally did just pour that vanilla right over my fingers And then you’ll transfer this all to a bowl Now your pastry cream is actually done and completely edible at this point it just needs to chill for a few hours However I have one little trick that I want to share with you to prevent a film from forming on the top Take a piece of plastic wrap and gently press it down onto the top directly on the pastry cream and then up the sides This will prevent a film from forming on the top of the cream while it refrigerates.
Place this into the fridge for at least 4 hours until it is completely cooled After 4 hours you can remove the plastic wrap and you have yourself pastry cream Use it to fill all of your favorite pastries like cannolis, profiteroles, eclairs, donuts You name it, it’s delicious and I wouldn’t even blame you if you just ate it with a spoon! Thanks for watching! You can find the full written recipe in the video description.
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