Pastry Cream (Crme Ptissire)

Ingredients
Milk 1L 500 ml
Sugar 250 g 125 g
Egg yolks (4 yolks) 75 g 2 egg yolk
Whole eggs (2 eggs) 110 g 1 egg
Cornstarch 100 g 50 g
Sugar 125 g 90 g
Butter 60 g 30 g
Vanilla extract (1 tbsp) 15 mL 1 tsp

Procedure
1. In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.
2. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
3. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.
4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
5. Return the mixture to the heat and bring to a boil, stirring constantly.
6. When the mixture comes to a boil and thickens, remove from the heat.
7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
8. Pour out into a clean, sanitized hotel pan or other shallow pan. Dust lightly with sugar
and cover withwaxed paper to prevent a crust from forming. Cool and chill as quickly as
possible.
9. For filling pastries such as clairs and napoleons, whip the chilled pastry cream until
smooth before using.

Deluxe Pastry Cream

Omit the whole eggs in the basic recipe and use 810 egg yolks (57 oz/150200 g/7
10%).
Pastry Cream Mousseline
For a lighter pastry cream filling, fold whipped heavy cream into the chilled pastry
cream. Quantities may be varied to taste. In general, for every 1 qt (1 L) pastry cream,
use 0.51 cup (1.252.5 dL) heavy cream.
Chocolate Pastry Cream
For each 12 oz pastry cream, stir in 4 oz melted dark chocolate while the pastry cream
is still warm (100 g chocolate for each 300 g pastry cream).
Praline Pastry Cream
For each 12 oz pastry cream, stir in 4 oz softened praline paste while the pastry cream
is still warm (100 g praline paste for each 300 g pastry cream).
Coffee Pastry Cream
Add 2 tbsp (8 g) instant coffee powder to the milk in step 1.