Reviews (1)
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
07/11/2011
it would be nice if there was actually a recipe with ingredients on this page... or even the title of the recipe for that matter... way to go!
Back to Chestnut Pastry Cream for Chestnut Cake
All Reviews for Chestnut Pastry Cream for Chestnut Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chestnut Pastry Cream for Chestnut Cake
Recipe Summary
Yield: Makes about 3 cups
Ingredients
Ingredient Checklist
1/2 cup granulated sugar
2 large egg yolks
Pinch of salt
3 tablespoons cornstarch
1 1/2 cups Chestnut Puree
2 1/4 cups whole milk
Cook's Notes
Pastry cream can be refrigerated (with plastic wrap directly on surface) for up to 2 days.
Gallery
Chestnut Pastry Cream for Chestnut Cake
Recipe Summary
Yield: Makes about 3 cups
Gallery
Chestnut Pastry Cream for Chestnut Cake
Chestnut Pastry Cream for Chestnut Cake
Chestnut Pastry Cream for Chestnut Cake
Recipe Summary
Yield: Makes about 3 cups
Recipe Summary
Yield: Makes about 3 cups
Yield: Makes about 3 cups
Makes about 3 cups
Ingredients
Ingredients
- 1/2 cup granulated sugar
- 2 large egg yolks
- Pinch of salt
- 3 tablespoons cornstarch
- 1 1/2 cups Chestnut Puree
- 2 1/4 cups whole milk
Directions
Fill a large bowl halfway with ice water, and set aside. Whisk together 1/4 cup sugar, the egg yolks, and salt in a bowl. Whisk in cornstarch, 1 tablespoon at a time. Whisk in chestnut puree.
Bring milk and remaining 1/4 cup sugar to a simmer in a saucepan, stirring until sugar has dissolved. Whisking constantly, gradually add half the milk mixture to the yolk mixture. Pour back into pan with remaining milk mixture, and bring to a boil, stirring constantly and scraping bottom of pan. Boil for 2 minutes.
Pour through a fine sieve into a bowl. Place a piece of plastic wrap directly on surface of pastry cream to prevent a skin from forming. Set bowl in ice water, and stir occasionally until cold, about 40 minutes.
Cook's Notes
Pastry cream can be refrigerated (with plastic wrap directly on surface) for up to 2 days.
Cook’s Notes
Pastry cream can be refrigerated (with plastic wrap directly on surface) for up to 2 days.
Reviews (1)
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
07/11/2011
it would be nice if there was actually a recipe with ingredients on this page... or even the title of the recipe for that matter... way to go!
Reviews (1)
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
Add Rating & Review
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
3 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
1
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
07/11/2011
it would be nice if there was actually a recipe with ingredients on this page... or even the title of the recipe for that matter... way to go!
Martha Stewart Member
Rating: Unrated
07/11/2011
it would be nice if there was actually a recipe with ingredients on this page... or even the title of the recipe for that matter... way to go!
Rating: Unrated
All Reviews for Chestnut Pastry Cream for Chestnut Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chestnut Pastry Cream for Chestnut Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
