Praline Pastry Cream
Silky custard enriched with toasted pecan praline for a nutty, caramelized depth.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts
This pastry cream folds crushed pecan praline into a classic egg-yolk custard, giving it a toasty caramel undertone and gentle crunch before it melts into the base. It thickens on the stovetop with cornstarch and butter for a glossy, spoonable texture that holds its shape when piped. Use it to fill tarts, cream puffs, layer cakes, or napoleons wherever a nutty twist on traditional custard is welcome.
Ingredients
- 1/2 cup granulated sugar, divided
- 1/3 cup pecans, chopped
- 2 cups whole milk
- 4 egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Method
-
Line a baking sheet with parchment or lightly grease it. In a small skillet over medium heat, melt 1/4 cup of the sugar, swirling occasionally, until it turns a deep amber, about 4 to 5 minutes.
-
Stir in the chopped pecans to coat, then immediately pour the mixture onto the prepared baking sheet and spread thin. Let cool completely until hardened, about 15 minutes.
-
Break the hardened praline into pieces and pulse in a food processor until finely ground, almost sandy with a few small crunchy bits remaining.
-
In a medium saucepan, heat the milk over medium heat until steaming, about 5 minutes, then remove from heat.
-
In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar, cornstarch, and salt until smooth and pale.
-
Slowly pour about half of the hot milk into the egg mixture while whisking constantly to temper, then whisk the tempered mixture back into the saucepan with the remaining milk.
-
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 4 to 5 minutes.
-
Remove from heat and whisk in the butter and vanilla until smooth, then stir in the ground praline until evenly distributed.
-
Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming and refrigerate until fully chilled and set, at least 3 hours.
-
Whisk the chilled pastry cream briefly to loosen before using to fill tarts, pastries, or cakes.
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Praline Pastry Cream
This pastry cream folds crushed pecan praline into a classic egg-yolk custard, giving it a toasty caramel undertone and gentle crunch before it melts into the base. It thickens on the stovetop with cornstarch and butter for a glossy, spoonable texture that holds its shape when piped. Use it to fill tarts, cream puffs, layer cakes, or napoleons wherever a nutty twist on traditional custard is welcome.
4 hr 16 oz 210 cal
Ingredients
- 1/2 cup granulated sugar, divided
- 1/3 cup pecans, chopped
- 2 cups whole milk
- 4 egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Method
- 1
Line a baking sheet with parchment or lightly grease it. In a small skillet over medium heat, melt 1/4 cup of the sugar, swirling occasionally, until it turns a deep amber, about 4 to 5 minutes.
- 2
Stir in the chopped pecans to coat, then immediately pour the mixture onto the prepared baking sheet and spread thin. Let cool completely until hardened, about 15 minutes.
- 3
Break the hardened praline into pieces and pulse in a food processor until finely ground, almost sandy with a few small crunchy bits remaining.
- 4
In a medium saucepan, heat the milk over medium heat until steaming, about 5 minutes, then remove from heat.
- 5
In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar, cornstarch, and salt until smooth and pale.
- 6
Slowly pour about half of the hot milk into the egg mixture while whisking constantly to temper, then whisk the tempered mixture back into the saucepan with the remaining milk.
- 7
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 4 to 5 minutes.
- 8
Remove from heat and whisk in the butter and vanilla until smooth, then stir in the ground praline until evenly distributed.
- 9
Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming and refrigerate until fully chilled and set, at least 3 hours.
- 10
Whisk the chilled pastry cream briefly to loosen before using to fill tarts, pastries, or cakes.