"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Patry Cream Recipe

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This recipe for Patry Cream, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Dearborn
Added: Tuesday, May 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Milk
1/2 Cup Sugar
1/8 tsp. Salt
4 Egg Yolks
1/3 Cup Cornstarch
1 TBSP. Cake Flour
3 TBSP. Butter, Softened
1 tsp. Vanilla

Directions:
Directions:
In a medium sized heavy saucepan, bring 1 cup milk and 1/2 the sugar to a boil. DO NOT STIR! In a medium-large bowl, blend together the reserved 1 cup milk with the cornstarch and cake flour, whisk until well dissolved. Add the yolks, salt, and remaining sugar and whisk together throughly. Whisking the egg mixture constantly, slowly pour in the hot milk. Pour this mixture back into the pat and place over medium high heat. Constantly whisk the mixture untl it comes to a boil. Remove the saucepan from the heat, and strain into a clean bowl. Place over an ice water bath, stirring slowly until the pastry cream reaches 110. At this point, stir in chunks of butter and vanilla. Continue to stir untl cold. Cover the surface with plastic wrap. This will keep a skin from forming. refrigerate.
Chocolate Pastry Cream:
Whisk in 2 oz. Semi sweet chocolate & 2 oz. unsweetened chocolate into the pastry cream.

 

 

 

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