Pastry Cream

We've mastered the pate a choux - (cream puff) in my other blog post and instead of using a box pudding mix, I thought it might be fun to try to make the pastry cream. After I read the instructions on how to make it, I thought this doesn't sound so difficult. (This is Emma Christensen's recipe)

I was on my third failed batch until I realized you must add the ingredients in the exact order and follow instructions. You have to temper the eggs, (that means adding the hot liquid slowly into the eggs while whisking like you're being chased by a zombie) and you can't use a mixer. Everything has to be done by hand with a whisk.

Batch number four turned out lovely and I put it thru the strainer over the bowl to make sure that all lumps were removed. What did I learn? It tastes EXACTLY like the box vanilla pudding mix. There, I said it! Now I'll never get accepted into a culinary institute because I think homemade pastry cream tastes like box pudding. I'm all about making delicious food but I like to keep it simple while I'm doing it.

If you're adventurous and want to try to make the pastry cream, this is what you'll need:

1 1/2 cups heavy cream

1/2 cup sugar

1/4 c flour

1/4 tsp salt

4 egg yolks

1 tsp vanilla

Heat the cream in a sauce pot until you see small bubbles around the edge. Do not let the cream boil or scold. In a bowl beat the egg yolks, sugar, flour and salt. (add the flour here it helps control the lumps) This will make a stiff looking paste. In a small, slow stream start to add your hot heavy cream while whisking vigorously. You want to add about 1/2 cup of cream into the eggs. Keep whisking until it comes together and the egg mixture is lighter in color. Add the egg mixture to the pot and whisk. (this is an arm workout)

Over low heat allow the cream to start to set up (yes, stop whisking for about a minute). When the cream is thick enough to coat the back of a spoon, turn off the heat. Put a strainer over a bowl and push the cream thru the strainer. This will remove any lumps, eggs, etc and give you a smooth cream. Add your vanilla to the pastry cream.

Refrigerate the cream covered with plastic wrap directly on the top to cool. The plastic wrap will keep a "skin" from forming on the pastry cream while it cools. Once cooled you can fill your cream puffs or use it as the base of a creme brulee.

Believe me, the box vanilla pudding is so much easier and no one will be able to taste the difference. So why did I post this blog about not making this recipe? I wanted to share my experience and to tell you, it's ok to use the box pudding mix. No, it's not cheating it called using your time wisely and with the time saved you can take a bubble bath.

Enjoy!