Pastry Cream - Great Chefs

Pastry Cream - Great Chefs Category Basics 
Views 3183 
Ratings
Comments 233 
Ingredients And Procedures

1 c Sugar

2 lg Eggs

2 ea Egg yolks

1/4 c Flour

1 1/2 c Milk, scalded

1/4 c Hazelnut paste (optional

-- if difficult to find) 1 c Cream, heavy

1/4 c Sugar

Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Enter text shown below:

Comments :

Table 'newrecip_recipes.comments' doesn't exist