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Nutrition Facts (per serving) | |
---|---|
50 | Calories |
2g | Fat |
6g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 16 | |
Amount per serving | |
Calories | 50 |
% Daily Value* | |
Total Fat 2g | 2% |
Saturated Fat 1g | 4% |
Cholesterol 48mg | 16% |
Sodium 22mg | 1% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 0% |
Total Sugars 4g | |
Protein 2g | |
Vitamin C 0mg | 1% |
Calcium 29mg | 2% |
Iron 0mg | 1% |
Potassium 40mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Pastry cream, which is basically a smooth custard, can be used in so many ways, with pastries, cakes, crepes, tarts, doughnuts, and cream puffs, and any kind of choux pastry. But a floral, citrus-flavored pastry cream is more versatile than you might think. Orange pastry cream is thicker than a sauce, and is heavenly tucked into a chocolate crepe with fresh berries. Try it with anything chocolate, really; you might be surprised by how well chocolate and orange pair with each other.
You will need a digital thermometer for this recipe. Be sure to chill the pastry cream in an airtight container in the refrigerator for 2 to 3 hours before using.
Ingredients
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1 1/4 cups whole milk
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1 teaspoon orange zest
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3 large egg yolks
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1/4 cup granulated sugar
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1 tablespoon all-purpose flour
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2 tablespoons plus 2 teaspoons cornstarch
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1/2 teaspoon vanilla extract
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2 teaspoons Grand Marnier, or 1/2 teaspoon orange extract
Steps to Make It
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Gather the ingredients.
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In a small saucepan, warm the milk and orange zest over low heat until it is just hot enough to steam.
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While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
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Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
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Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.
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Remove from the heat, stir in the vanilla extract and Grand Marnier (or orange extract), and chill before filling pastry.
Tip
If you want a thicker or sturdier pastry cream, add another tablespoon (or two) of cornstarch.
Variations
- You can use a gluten-free all-purpose flour blend if you need to make this pastry cream suitable for those who can't have gluten, or use all cornstarch instead.
- If you don't have Grand Marnier, you can use Cointreau or any type of triple sec you can find.
- Increase the amount of orange zest by a teaspoon if you like a more pronounced orange flavor.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of foodborne illness.
How to Store Orange Pastry Cream
- You can make this a day or two ahead of when you want to use it, or store any leftovers for up to 3 days. Store in the refrigerator in an airtight container, preferably with a thin layer of plastic wrap over the top of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 to 3 hours before using. You may need to re-whisk the cream before using, to reincorporate the ingredients and make it as smooth as possible.
- Pastry cream does not freeze well.
What's the Difference Between Custard and Pastry Cream?
All pastry creams are custard, but not all custard are pastry creams. A custard is a liquid, usually a dairy product, that's been thickened with eggs. Pastry Cream is a custard, which is simply a liquid (often a dairy product) thickened with eggs, but pastry cream is thickened so that it holds its shape. Custards such as crème anglaise are a sauce, and lemon curd is simply a custard made with fruit juice.