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Using a sharp serrated knife, cut the tops of the cream puffs, approx. ยฝ to โ of the way up. Place the vanilla cream into a piping bag fitted with preferred nozzle and fill the bottom half. Cover with the top and sprinkle with powdered sugar if desired. They're the best eaten the same day.
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Instructions. Combine the milk, cream, and half of the sugar in a medium sauce pan over medium-high heat, stirring occasionally until the liquid comes to a simmer. As the liquid heats, whisk together the remaining sugar, salt, cornstarch, and egg yolks in a medium bowl until light and creamy.
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Vanilla Cream. August 20, 2004. save recipe. 4.6 (1) Read Reviews. Active Time. 5 minutes. Total Time. 5 minutes. Active time: 5 minutes Start to finish: 5 minuts. Ingredients. Makes about 2 cups.
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Allow the bowl to chill for 5 minutes. Transfer the cold mascarpone to the chilled mixing bowl. Beat for just a minute or two to loosen up the dense ingredient. Next, add in the cold cream (heavy or whipping cream) and beat to incorpate until smooth. Add the confectioner's sugar.
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Make sure to mix the eggs, cornstarch, and sugar together in a separate bowl until you have a nice smooth paste. Be careful when tempering the eggs with the hot milk. Keep whisking and mixing the pastry cream while cooking. Bring the vanilla pastry cream to a boil. Strain the pastry cream.
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Combine the half and half, egg yolks, sugar, cornstarch and salt together in a large saucepan and heat over medium low. Whisk the mixture constantly until it begins to simmer. Cook until the sauce thickens slightly, about 2 minutes. Remove from the heat and pour the sauce through a fine mesh strainer into a clean bowl.
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Pour the mixture back into a saucepan and cook over low heat, stirring constantly, until thickened and registers at 170ยฐF. Should take about 6 to 10 minutes, make sure to not boil. Stir in the butter until smooth. Transfer the custard to a bowl, and cover it with plastic wrap directly over the surface of the cream.
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Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.
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Pastry cream flavors. Vanilla pastry cream is a classic pastry cream recipe. To make it even more fragrant, you can use hot or cold milk infusions. Add vanilla seeds and vanilla pod split in half to milk, bring it to a boil, and let it steep, covered with a lid, for 30-60 minutes. Then remove the vanilla pod and warm up the milk again.
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Preheat oven to 350 degrees F. Line a 9 inch square baking dish with parchment paper. Soften butter by placing in a large microwavable mixing bowl. Heat for approximately seconds until soft. Then use a handheld mixer and beat butter for 30 seconds on medium speed.
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How to make vanilla pastry cream. Combine egg yolks, sugar, and cornstarch. In a medium sized bowl, whisk together the egg yolks, sugar, flour and cornstarch. Heat the milk. In a medium-sized saucepan, heat the milk and vanilla together until it is steaming and very hot. Discard the vanilla pod if using. Temper the milk with the egg yolk-mixture.
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Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface.
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Put all the ingredients in a sauce pan including the empty vanilla bean. Whisk it well together. Heat up on medium heat, while whisking constantly, until the cream is boiling and getting thicker. When the cream has your preferred consistency; take it off the heat and pour it in a bowl. Remove the empty vanilla bean and let the cream cool off.
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Chocolate pastry cream. Add ganache to vanilla pastry cream (while it's still hot), ideally ganache made from a 1:1 weight ratio of dark chocolate and double/heavy cream. Don't use pure chocolate, as that will result in a pastry cream that's too thick and firm when cooled to room temperature - instead, always use ganache. Coffee pastry.
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Bring the milk and cream to a simmer: Pour the milk and cream into a heavy-bottomed, medium saucepan. Split the vanilla bean lengthwise with a sharp paring knife and use the knife to scrape out the seeds. Add the seeds and the vanilla bean to the saucepan. Bring the milk mixture to a simmer over medium-low heat.
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Directions. Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes. Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring.