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Help with pastry cream recipe

Discussion in 'Professional Pastry Chefs' started by sweetchefny, Jun 23, 2010.

  1. Jun 23, 2010 #1
    sweetchefny

    sweetchefny

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    Hello - I've used a pastry cream recipe for years that contains only whole eggs and no yolks.  While looking through some cookbooks of late, noticed many recipes that use only yolks?  Can someone help me understand what the difference would be?  I primarily use the cream to fill cream puffs.  Thank you.
     
  3. Jun 23, 2010 #2
    skatz85

    skatz85

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    i have always used and was taught to use yolks in making pastr cream. may i ask how u would make it using whole eggs, do u just whip them and then temper it?
     
  4. Jun 23, 2010 #3
    jellly

    jellly

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    I have also seen pastry cream recipes that use whole eggs.  There should be a difference in texture with using just yolks - the higher fat content should result in a richer pastry cream.
     
  5. Jun 24, 2010 #4
    sweetchefny

    sweetchefny

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    Hello skatz85 and thank you for your response.  Would you be willing to share your formula using just the yolks?  We were taught the following recipe in all of my pastry classes at The CIA several years ago:

    Milk 16 oz

    Sugar 4 oz

    Whole eggs  3 ea  

    Cornstarch 1.5 oz

    Butter 1.5 oz

    Vanilla bean 1/2 ea

    Salt pinch

    We boiled most of the milk, salt and 1/2 the sugar.  Combined the remaining sugar and milk, along with the starch and added the whole eggs to that slurry.  Liaisoned part of the hot milk mixture into the starch mixture and returned all to the pan and continued cooking as you would probably be familiar with. 
     
  6. Jun 24, 2010 #5
    sweetchefny

    sweetchefny

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    Hello Jellly and thank you for your response - makes perfect sense.  I'll give it a shot!