Pastry Cream, Butter Cream, Crepe Batter
Pastry Cream
Ingredients
2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt
Preparation
1.Place the milk, half the sugar and the vanilla bean in a saucepan and cook over medium heat.
2.Combine the egg yolks and the remaining sugar in a bowl and whisk until light yellow in color. Add in the flour and the salt, mix to combine.
3.When the milk just begins to boil, remove from heat and remove vanilla bean.
4.Very slowly, dribble about half of the hot milk into the yolk mixture, stirring all the time.
5.When about half of the hot milk has been added, pour all of the yolk/milk mixture into the saucepan with the remainder of the milk and cook over medium heat.
6.Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir.
7.Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
8.Remove from heat and add the butter.
9.Strain if you wish for a smoother cream.
10.Place pastry cream into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
Butter Cream
Ingredients
1 cup butter
1 1/2 teaspoon pure vanilla extract
5 cups confectioner's sugar
3 tablespoons of milk
Preparation
1.Cream butter with mixer for 3 minutes on high speed.
2.Add vanilla.
3.Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
4.Mix on high speed for 5 minutes.
Crepe Batter
Ingredients
3 eggs
1 1/4 cups milk
1/4 cup melted butter
1 cup all purpose flour
1/8 teaspoon salt
Preparation
1.Beat eggs until smooth.
2.Add milk and butter.
3.Sift flour and salt
4.Gradually add sifted flour and salt to egg mixture. Beat until the batter is smooth. Batter will be thin, like heavy cream. If possible, let the batter rest for 2 hours at room temperature or 8 to 10 hours in the refrigerator. If batter seems too thick, add more milk in very small amounts until consistency reaches that of heavy cream.
5.Grease skillet or crepe pan lightly and heat until fat is sizzling hot.
6.Pour just enough batter to put a very thin layer covering the bottom of the pan. Rotate the pan quickly to distribute batter evenly.
7.Cook crepe until light brown on one side and turn to cook the other side.
8.Remove from pan, lightly grease the pan again, and continue cooking until batter is used
9.Fill crepes with desired filling or cool, wrap in plastic and refrigerate until ready to fill.
