{"id":4068,"date":"2021-07-01T07:07:05","date_gmt":"2021-07-01T06:07:05","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=4068"},"modified":"2021-07-01T07:10:22","modified_gmt":"2021-07-01T06:10:22","slug":"pastry-cream","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-1st-year\/food-production-2nd-sem-2\/pastry-cream\/","title":{"rendered":"PASTRY CREAM"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"4068\" class=\"elementor elementor-4068\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c4045b9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c4045b9\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6620ac0\" data-id=\"6620ac0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a45b53c elementor-widget elementor-widget-image\" data-id=\"a45b53c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"684\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/07\/PC-1024x684.jpg\" class=\"attachment-large size-large wp-image-4076\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/07\/PC-1024x684.jpg 1024w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/07\/PC-300x200.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/07\/PC-768x513.jpg 768w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/07\/PC-1536x1025.jpg 1536w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2021\/07\/PC-2048x1367.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-bc1d663 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"bc1d663\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-443d6f3\" data-id=\"443d6f3\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e98a502 elementor-widget elementor-widget-text-editor\" data-id=\"e98a502\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">Pastry cream, or cr\u00c3\u00a8me patissi\u00c3\u00a8re, is a staple that every baker should know how to make.\u00a0<a style=\"color: #000000;\" href=\"http:\/\/bakingbites.com\/tag\/pastry-cream\/\">Pastry cream<\/a>\u00a0is a thick custard that can be used as a filling for any number of cakes, tarts or pastries. It is made with milk, eggs, sugar, cornstarch (or a mixture of flour and cornstarch) and flavoring. Vanilla is the most popular flavor for pastry cream, but the cream can be flavored with any number of different things, from extracts to liqueurs to chocolates to fruit purees.<\/span><\/p><p><span style=\"color: #000000;\">Pastry cream is made by bringing the milk almost to a boil, then tempering a mixture of eggs, sugar and cornstarch with the hot milk. The mixture is returned to the stovetop and cooked, stirring constantly, over a low heat until it has thickened. Vanilla beans can be infused into the milk at the beginning of the cooking process, or extract can be stirred in at the end. The use of cornstarch (or flour) is what sets pastry cream apart from\u00a0<a style=\"color: #000000;\" href=\"http:\/\/bakingbites.com\/2009\/05\/what-is-creme-anglaise\/\">other custard sauces<\/a>, giving it is very thick consistency that makes it so versatile.<\/span><\/p><p><span style=\"color: #000000;\"><strong>How to Use Pastry Cream<\/strong><\/span><\/p><p><span style=\"color: #000000;\">Pastry cream can be piped into\u00a0<a style=\"color: #000000;\" href=\"http:\/\/bakingbites.com\/2006\/03\/cooking-school-pastry-cream-and-mini-eclairs\/\">eclairs<\/a>\u00a0or cream puffs, spread into the bottom of a fruit tart or used as a layer in a cake, such as\u00a0<a style=\"color: #000000;\" href=\"http:\/\/bakingbites.com\/2012\/06\/boston-cream-pie\/\">Boston Cream Pie<\/a>. Many custard sauces tend to be thin and fluid, so they can\u2019t be piped into pastries in the same way that pastry cream can be. Pastry cream can also be lightened by folding whipped cream into it, for a stiffer custard that can act as a filling in cakes.<\/span><\/p><p><span style=\"color: #000000;\"><strong>HOW TO MAKE PASTRY CREAM:<\/strong><\/span><\/p><table width=\"359\"><tbody><tr><td width=\"179\"><p><span style=\"color: #000000;\"><strong>INGREDIENTS<\/strong><\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\"><strong>QUANTITY<\/strong><\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">MILK<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">2 CUPS<\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">WHITE SUGAR<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">\u00bc CUP<\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">EGG YOLKS<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">2 NO<\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">EGG<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">1 NO<\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">WHITE SUGAR<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">1\/3 CUP<\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">CORN STARCH<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">\u00bc CUP<\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">BUTTER<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">2 TBSPN<\/span><\/p><\/td><\/tr><tr><td width=\"179\"><p><span style=\"color: #000000;\">VANILLA ESSENCE<\/span><\/p><\/td><td width=\"179\"><p><span style=\"color: #000000;\">1 TSP<\/span><\/p><\/td><\/tr><\/tbody><\/table><p><span style=\"color: #000000;\"><strong>\u00a0<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>\u00a0<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>\u00a0<\/strong><\/span><\/p><p><span style=\"color: #000000;\"><strong>METHOD:<\/strong><\/span><\/p><ol><li><span style=\"color: #000000;\">In a heavy saucepan, stir together the milk and 1\/4 cup of sugar. Bring to a boil over medium heat.<\/span><\/li><li><span style=\"color: #000000;\">In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and corn-starch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don&#8217; t curdle or scorch on the bottom.<\/span><\/li><li><span style=\"color: #000000;\">When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Pastry cream, or cr\u00c3\u00a8me patissi\u00c3\u00a8re, is a staple that every baker should know how to make.\u00a0Pastry cream\u00a0is a thick custard that can be used as a filling for any number of cakes, tarts or pastries. It is made with milk, eggs, sugar, cornstarch (or a mixture of flour and cornstarch) and flavoring. Vanilla is the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":398,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-4068","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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