Custard pâtissière
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 206, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 26 G., fiber 0 G., cholesterol 141 mg, sodium 120 mg, sugar 21 G.
Calories 206, total fat 9 G., saturated fats 5 G., proteins 4 G., carbohydrates 26 G., fiber 0 G., cholesterol 141 mg, sodium 120 mg, sugar 21 G.
Pâtissière is a classic vanilla custard thickened with egg yolks and cornstarch. You can fill doughnuts, éclairs, or other pastries with pâtissière, or simply enjoy it plain. This recipe requires a delicate approach and care, but the end result is well worth the effort. Natural vanilla extract can be used for flavoring, but the custard will look more impressive and elegant with a sprinkling of vanilla bean seeds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups whole milk
- 1/4 teaspoon coarse salt
- Half a vanilla bean, cut in half lengthwise and scrape out the seeds
- 0.5 cups of sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp butter, cut into small pieces
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Cooking the dish according to the recipe:
- Combine milk, salt, vanilla bean and seeds, and 1/4 cup sugar in a medium saucepan. Bring to a boil over medium heat and cook until the sugar dissolves, 1-2 minutes.
- Meanwhile, in a large bowl, whisk together the cornstarch, egg yolks, and the remaining 1/4 cup sugar until smooth. Whisking constantly, slowly pour in about 1/2 cup of the warm milk mixture. Continue whisking until smooth. This is called tempering, and it prevents the yolk from curdling. Continue whisking and adding the warm milk mixture, 1/2 cup at a time, until fully combined and smooth.
- Return the custard to the saucepan and reduce the heat to medium. Cook, whisking constantly, until the custard thickens to the consistency of pudding, 2-4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
- Strain the cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, placing it directly on the surface of the cream, and refrigerate until completely chilled, at least 2 hours or overnight. Before using, beat the cream until smooth and fluffy.
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