Orange Pastry Cream
Orange Pastry Cream. Recipe features fresh orange juice, fresh orange zest, and vanilla bean paste. Perfect for filling cakes, tarts, pies, and doughnuts. Whisk this orange pastry cream together with whipped cream to fill eclairs and cream puffs.
Ingredients
- 500 grams whole milk (2 cups)
- 5 grams vanilla extract or vanilla bean paste (1 teaspoon)
- 12 grams fresh orange zest (2 tablespoons)
- 80 grams egg yolk (4 large)
- 100 grams granulated sugar (1/2 cup)
- 35 grams cornstarch (1/4 cup + 1 tablespoon), sifted
- 45 grams fresh orange juice (3 tablespoons)
- 14 grams unsalted butter (1 tablespoon)
Instructions
- Add whole milk, vanilla extract, and fresh orange zest to medium saucepan. Heat just until simmering over medium heat.
- Meanwhile, add sugar, egg yolks, and sifted cornstarch to medium mixing bowl. Whisk to combine. Don’t worry that it is very thick.
- Temper the egg mixture with the milk mixture by adding 1/4 cup of warm milk to the egg mixture while whisking briskly to incorporate. Repeat this step several times. Add tempered egg mixture to saucepan with remaining milk mixture.
- Heat over medium heat, stirring constantly, until the mixture thickens (170 F., if using a thermometer). Remove from heat.
- Strain the pastry cream through a fine mesh strainer into a clean bowl. Stir in butter and fresh orange juice.
- Transfer to airtight container and refrigerate to chill.