Danish Braid: Part 1 Pastry Cream!

I decided I am going to make a Danish Braid tomorrow so I needed to get started today making the pastry cream.  I like to let my pastry cream sit overnight to really absorb the delicious vanilla flavor and to cut the egg flavor of fresh made pastry cream. All the eggy-ness seams to disappear by letting it settle in the refrigerator overnight and since I don't like eggy-ness this is a necessary step in my process.

I also thought it would be nice to share how I make a Danish Braid in case any of you wanted to make your own.  Today I'm sharing the first step of my process, making the pastry cream.

What you will need;
Medium sized sauce pan
Whisk
Spoon
Measuring Spoons
2 bowls
Fine mesh strainer
Thermometer (optional)

Ingredients:

5 large egg yolks (save those egg whites for tomorrow)
1/2 cup sugar
pinch salt (or 1/16th teaspoon if you want to get technical)
3 tablespoons of cornstarch
1 1/2 teaspoons vanilla
2 cups (16 oz.) half and half
half stick (4 tablespoons) cold unsalted butter divided in to 4 sections

What I like to do is get all my ingredients measured out and ready so I don't have to worry while cooking and I don't have to take extra time to measure stuff out while stirring and whisking which is just impossible.

First in your medium sauce pan mix 6 tablespoons of the 1/2 cup sugar with the salt and half and half.  Heat over medium heat stirring occasionally to dissolve the sugar.  Bring to a full simmer.  You really want to make sure it gets to a full simmer, this heat will be used to essentially cook the egg yolks.

While your half and half mixture is warming up take your medium bowl and whisk your egg yolks together until well blended, add the remaining 2 tablespoons of sugar and whisk until smooth, about 15 seconds should do.  Then add your cornstarch and slowly start whisking it into the eggs.  If you whisk too fast the cornstarch will explode everywhere, you want to get it blended in before going for a good whisk.  This shouldn't take too long, about 20 seconds or so.  Once it is well blended you are going to take your simmering half and half mixture and slowly add a little at a time to your egg mixture, whisking the entire time. This is called tempering the eggs.

You don't want to just throw all of the hot half and half mix into the egg mix because you may end up with your eggs looking all scrambled and that would be bad.  You want to slowly bring the egg yolks up to the temperature of the half and half gradually so they remain smooth and your mixture stays creamy.  Once you've mixed it all together return the mixture to the saucepan and heat over medium again.

Whisk constantly until your mixture becomes glossy and thick.  I know mine is ready when it starts to look a little lumpy too.  Once it gets to this point remove from heat and whisk in your butter and vanilla.

You can see how the cream is a lot glossier looking and a slightly richer color. At this point if you're paranoid about salmonella throw in your thermometer it should read at least 160 degrees.

Now comes the arm work.  Pour a little of the cream into your strainer and whisk over your other clean bowl.  This smooths out the cream making it silky and removing any lumps.

Continue to strain through the entire batch.  Afterwards you're going to want to take some plastic wrap and cover the cream making sure to get the plastic right down onto the cream.  You don't want any air to touch the cream otherwise an undesirable skin will form.

Let cool in the refrigerator for as little as two hours or as long as two days.  You'll want to use within 2 - 3 days though.

And that's it.  Delicious pastry cream that can be used in a Danish Braid, Cream Puffs, Eclairs.. all sorts of delicious pastries really!