Pastry Cream- Great Chefs

* Exported from MasterCook *

PASTRY CREAM - GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Masterchefs
Norleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Sugar
2 lg Eggs
2 ea Egg yolks
1/4 c Flour
1 1/2 c Milk, scalded
1/4 c Hazelnut paste (optional
-- if difficult to find)
1 c Cream, heavy
1/4 c Sugar

Beat the sugar and eggs in a bowl until thick and
lemon-yellow.

Add flour and beat until smooth.

Pour this mixture into scalded milk and beat
smooth while heating just to the boiling point.

Pour into bowl placed over ice water (to cool
mixture) and add hazelnut paste.

Beat heavy cream with sugar until thick and fold
into the cooled mixture.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans



- - - - - - - - - - - - - - - - - -