Pastry cream is a recipe good to master for making really knock-it-out-of-the-park fantastic gluten free desserts! It also happens to be so versatile. It can be used as filling for cream puffs, tarts and pies and can be flavored in almost endless ways. In my cookbook, Simply…Gluten-free Desserts I give a basic recipe for pastry cream as well as 7 other variations, including a dairy-free one.
You can easily also make this dairy free and even low fat, just by changing up the type of milk you use in the recipe. The butter can be substituted for dairy free or even omitted if you really want to cut back on fat and calories – but it won’t be as rich and silky – just saying!
Ingredients
1½ cups unsalted pistachios, finely ground
3 cups milk (can use low fat or dairy free)
¼ teaspoon kosher or fine sea salt
6 large egg yolks
½ cup sugar
3 tablespoons cornstarch
2 tablespoons cold unsalted butter (or dairy free substitute)
1 tablespoon pure vanilla extract
Directions
In a large sauce pan combine the pistachios, milk and salt and bring just to a boil. Let sit for about 15 minutes. Strain the mixture through a fine mesh strainer and discard the solids. Measure the liquid, you need 2 cups. If you don’t have 2 cups add more milk. Rinse and wipe out the saucepan.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the egg yolks and sugar until the mixture is thick and light yellow, about 3 minutes. Turn the mixer to low and slowly add the cornstarch. Slowly pour in the pistachio milk and mix until well combined. Pour the mixture into the saucepan.
Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon until the mixture starts to boil gently. Continue cooking, stirring constantly for 1 or 2 minutes until the mixture is thick. Remove from the heat and stir in the cold butter and vanilla. If the mixture starts to look curdled, just whisk the daylights out of it, it will come together again. Strain the mixture through a fine strainer into a clean bowl. Cover with a piece of plastic wrap, pressed directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 2 hours.
Pastry cream can be made 2 to 3 days ahead. Whisk the pastry cream by hand or with a handheld mixture until smooth before using.
Makes about 2 cups gluten-free pastry cream.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/05/pistachio-pastry-cream-step-by-step.html
You can easily also make this dairy free and even low fat, just by changing up the type of milk you use in the recipe. The butter can be substituted for dairy free or even omitted if you really want to cut back on fat and calories – but it won’t be as rich and silky – just saying!
Ingredients
1½ cups unsalted pistachios, finely ground
3 cups milk (can use low fat or dairy free)
¼ teaspoon kosher or fine sea salt
6 large egg yolks
½ cup sugar
3 tablespoons cornstarch
2 tablespoons cold unsalted butter (or dairy free substitute)
1 tablespoon pure vanilla extract
Directions
In a large sauce pan combine the pistachios, milk and salt and bring just to a boil. Let sit for about 15 minutes. Strain the mixture through a fine mesh strainer and discard the solids. Measure the liquid, you need 2 cups. If you don’t have 2 cups add more milk. Rinse and wipe out the saucepan.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the egg yolks and sugar until the mixture is thick and light yellow, about 3 minutes. Turn the mixer to low and slowly add the cornstarch. Slowly pour in the pistachio milk and mix until well combined. Pour the mixture into the saucepan.
Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon until the mixture starts to boil gently. Continue cooking, stirring constantly for 1 or 2 minutes until the mixture is thick. Remove from the heat and stir in the cold butter and vanilla. If the mixture starts to look curdled, just whisk the daylights out of it, it will come together again. Strain the mixture through a fine strainer into a clean bowl. Cover with a piece of plastic wrap, pressed directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 2 hours.
Pastry cream can be made 2 to 3 days ahead. Whisk the pastry cream by hand or with a handheld mixture until smooth before using.
Makes about 2 cups gluten-free pastry cream.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/05/pistachio-pastry-cream-step-by-step.html
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