PASTRY CREAM: A lot of pies, flans, tarts etc., that are served cold with fresh fruit garnishes, call for the use of pastry cream as a basic filling. This is my favourite version of the pastry cream.

PASTRY CREAM—CRÈME PATISSIER:

 

           

 

¼ to 1/3 cup sugar                                          

4-5 heaped tbsp. cornstarch****

6 egg yolks                                                     

2 cups milk

2 tbsp. Amaretto liqueur or ½ tsp. vanilla extract

 

 

 

Mix sugar, cornstarch and egg yolks in a heavy saucepan.  Scald milk until almost boiling, on stovetop or in microwave on high power for 3 to 4 minutes. Whisk hot milk into yolk mixture.  Put saucepan over medium heat and cook, stirring constantly, until mixture thickens and bubbles come up in places, indicating that mixture is coming to a boil. Let it bubble for 1-2 minutes, then remove saucepan from heat. Transfer mixture to a bowl. Cool slightly; then add in liqueur or vanilla. Cover pastry cream with a round of buttered wax paper to prevent a skin from forming when cooling. Cool completely then refrigerate several hours to set before using.

 

 

**** If a thinner pastry cream is needed, use 3 heaped tablespoons of cornstarch instead.

 

 

 

 

 

MASCARPONE CHEESE PASTRY CREAM:

 

 

 

    9 oz. mascarpone cheese about 1 ¼ cups   

    2 tbsp. icing sugar

    2 tsp. ground cinnamon                              

    2 tsp. ground mixed spice

    1 tbsp. Kirsch or cherry liqueur

 

 

Place ingredients in a mixing bowl and beat until smooth. Cover and refrigerate until needed.