What to do when you have leftover egg yolks
10. Pipe paste onto pan according to desired size.
To bake: Preheat oven to 200 degrees C. Bake for 15 minutes. Reduce heat to 180 degrees C. Bake for 10 to 15 minutes.
Creme Patisserie (adapted from Nook and Pantry, who adapted it from Chocolate Desserts by Pierre Herme)
1 1/2 cups whole milk
3 large egg yolks
4 tbsp sugar
2 1/2 tablespoons cornstarch, sifted
30g unsalted butter, at room temperature
Place the milk in a saucepan and set it on small to medium heat on the stove.
Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.
Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).
Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge. The pastry cream can be made 2 - 3 days in advance and stored in the refrigerator. In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream. My addition: I whipped up 1/2 cup heavy whipping cream and folded it into the cooled pastry cream mixture. This is an essential step to make the cream taste like the beard papa's one.
Creme Patisserie (adapted from Nook and Pantry, who adapted it from Chocolate Desserts by Pierre Herme)
1 1/2 cups whole milk
3 large egg yolks
4 tbsp sugar
2 1/2 tablespoons cornstarch, sifted
30g unsalted butter, at room temperature
Place the milk in a saucepan and set it on small to medium heat on the stove.
Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.
Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).
Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge. The pastry cream can be made 2 - 3 days in advance and stored in the refrigerator. In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream. My addition: I whipped up 1/2 cup heavy whipping cream and folded it into the cooled pastry cream mixture. This is an essential step to make the cream taste like the beard papa's one.