Corn Starch Pastry Cream

Ingredients

• 1 cup water or milk
• 3 tablespoons sugar
• 1 heaping tablespoon starch
• Butter size of a walnut
• 1 egg
• Lemon or vanilla flavoring

Method

1. 1

   Boil the water or milk with the sugar in it.

2. 2

   Mix the starch with a little extra water; pour it in the saucepan and stir up.

3. 3

   Then before it has boiled again, add the egg and butter and stir until the mixture becomes quite thick — perhaps ten minutes.

4. 4

   Flavor when cool.

5. 5

   Fill the puff with it by means of a teaspoon, the puffs being cut open at the side.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 93. The excerpt below is the record exactly as published.

Corn Starch Pastry Cream. 1 cup water or mlk — J pint. 3 tablespoons sugar — 3 ounces. 1 heaping tablespoon starch — 1 ounce. Butter size of a walnut. 1 ege;, (2 yolks arc better.) Lemon or vanilla flavoring. Boil the water or milk with the sugar in it Mix the starch with a little water extra; pour it in the saucepan and stir up. Then before it has boiled again, add the egg and butter and stir until the mixture becomes quite thick — per- haps ten minutes. Flavor when cool. Fill the puff with it by means of a tea- spoon, the puffs being cut open at the aide. Note — The preceding kind of pastry cream makes a good lemon cream pie if a small lemon is added to it. Grate the rind and squeeze in the juice. Cost of corn starch puflfe and cream filling— 27 cents for 20 to 25. 292— Transparent Puffs. -1^ ounces. 1 cup water — J pint. Butter size of an egg- 3 tablespoons starch — 3 ounces. 2 whole eggs and 3 whites. Make the same way as other cream puffs. The use of them is to make puffs different from other peoples and tor the following sort. 293— Gocoar.ut Eclairs- Make 20 cream puffs of either of the three mixtures above directed and take care not to have the paste too soft through the eggg being very large or the flour scant, as these should rise round and hollow, and not run out wide on the pans. When baked have some grated cocoa- nut mixed with granulated sugar ready on a dish and roll the puffs in it, giving a good coating. Set them in a warm place to dry. If you use desiccated cocoanut, mix it with syrup hot. 294— Cream Puff Tarts. Line 20 common patty pans with a very thin bottom of good pie paste or sweet tart paste and put in each one a spoonful of cream puff mixture — the same as for Boston cream puffs — spread it evenly, then bake about 20 minutes. Have some syrup ready and brush over the tops and dredge with either cocoa- nut or chopped almonds. They are risen high and hollow like cream puffs in the baking and this surface dredging is to be done while they are hot. After that raise one end with the point of a knife and insert a teaspoonful of any kind oi pastry cream. // Cost of material — about 2 cents eacb. 88 SAJV 'FRAA'CIS C O HO TEL GA ZE TTE'S 295— Chocolate Pastry Cream. 2 cups milk — 1 pint. \ cup sugar — 4 ounces. 2 heaping tablespoons flour-2 ounces \ cup grated chocolate — 1 ounce. Butter size guinea ^^^ — 1 ounce. 1 egg

Cook this with the app: pantry check, scaling, and the assistant.