The Restaurant School At Walnut Hill College
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Pastry Cream
INGREDIENTS
2 cups (1 pound) milk
4 ounces sugar
3 Tablespoon corn starch
Pinch salt
2 eggs
½ teaspoon vanilla extract
2 ounces butter
PREPARATION
1. Scald the milk with half of the sugar in a heavy saucepan.
2. Whisk cornstarch, half the sugar, and salt in a bowl to remove lumps.
3. Gradually add the eggs and whisk till smooth. NO LUMPS
4. Slowly pour one third of the scalded milk into the egg mixture (laison) in a slow steady stream as you whisk.
5. Pour the warm egg mixture back into the remaining milk and over moderate heat bring the mixture just to a boil while you stir constantly with a wooden spoon. Once the cream boils then continue to cook while constantly stirring for 1 ½ to 2 minutes to remove the starch taste. Remove from heat.
6. Stir in the vanilla and butter.
7. Pour onto plastic wrapped sheet tray and then cover the pastry cream with plastic to prevent a skin from forming, or pour into an ice bain marie and stir constantly to prevent skin from forming.
8. After cooling tightly cover and refrigerate.
Note: Do not use a stainless steel whisk if you are using an aluminum pot. It will turn the pastry cream green from aluminum pot and wire whisk. Do not cook over too high a heat. The pastry cream must come to a boil gradually or it will curdle.
HOLDING PROCEDURE
Hold in a closed container under refrigeration. To prevent a skin from forming on top of the pastry cream lay some plastic wrap right against its surface.
TURNOUT AND GARNISH
Use for pastries and cakes
Fruit Glaze
INGREDIENTS
½ cup preserves or jelly (apricot and currant are the most common)
1Tablespoon sugar
1Tablespoon liquor (rum, brandy or fruit liqueur)
PREPARATION
1. If using preserves strain them into a small saucepan. Jelly does not have to be strained.
2. Add the sugar and the liqueur and bring to boil.
3. Boil for several minutes.
HOLDING PROCEDURE
Hold over a hot bain-marie.
TURNOUT AND GARNISH
Brush the warm glaze over the inside of the tart shell to seal it.
After filling the tart and arranging the fruit, brush a light coat of glaze over the surface of the fruit.
Pâte Sucrée
INGREDIENTS
2 cups flour
½ cup sugar
Pinch salt
5 ounces chilled unsalted butter, cut into small pieces
1 egg
2 egg yolks (lightly beaten)
1Tablespoon milk
PREPARATION
1. Mix the flour with the sugar and the salt.
2. Cut the butter into this mixture until it is the texture of coarse meal.
3. Beat the egg and yolks with 1 teaspoon of the milk. Incorporate into the dry ingredients until
they are all moistened.
4. Breaking off two-tablespoon size pieces of dough and frasage across a work surface until
the dough becomes homogenous. Continue doing this until all of the dough has been
worked.
5. Form into flattened disks, wrap well in plastic and refrigerate for at least 20 minutes.
HOLDING PROCEDURE
Hold in refrigerator.
TURNOUT AND GARNISH
Roll out on a floured board.
Turn each crust into a pan and blind bake.
