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Pastry Cream for Pistachio Dacquoise
Credit:
Charles Schiller
Recipe Summary
Yield: Makes about 1 3/4 cups
Ingredients
Ingredient Checklist
1/2 cup sugar
2 large egg yolks
1/4 teaspoon salt
1/4 cup cornstarch
2 cups milk
Gallery
Pastry Cream for Pistachio Dacquoise
Credit:
Charles Schiller
Recipe Summary
Yield: Makes about 1 3/4 cups
Gallery
Pastry Cream for Pistachio Dacquoise
Credit:
Charles Schiller
Pastry Cream for Pistachio Dacquoise
Credit:
Charles Schiller
Pastry Cream for Pistachio Dacquoise
Recipe Summary
Yield: Makes about 1 3/4 cups
Recipe Summary
Yield: Makes about 1 3/4 cups
Yield: Makes about 1 3/4 cups
Makes about 1 3/4 cups
Ingredients
Ingredients
- 1/2 cup sugar
- 2 large egg yolks
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 2 cups milk
Directions
Whisk together 1/4 cup sugar, the yolks, and salt in a medium bowl. Whisk in cornstarch 1 tablespoon at a time.
Bring milk and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg-yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan; bring to a boil, whisking constantly.
Cook, whisking, until very thick, 2 to 3 minutes. Pour through a fine sieve into a bowl; discard solids. Press plastic wrap onto surface; refrigerate until completely chilled, at least 1 hour and up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pastry Cream for Pistachio Dacquoise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pastry Cream for Pistachio Dacquoise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
