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Chestnut Pastry Cream for Chestnut Cake


Use this cream to make our Chestnut Cake with Chocolate-Armagnac Glaze.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, December 2007


  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • Pinch of salt
  • 3 tablespoons cornstarch
  • 1 1/2 cups Chestnut Puree
  • 2 1/4 cups whole milk


  1. Fill a large bowl halfway with ice water, and set aside. Whisk together 1/4 cup sugar, the egg yolks, and salt in a bowl. Whisk in cornstarch, 1 tablespoon at a time. Whisk in chestnut puree.

  2. Bring milk and remaining 1/4 cup sugar to a simmer in a saucepan, stirring until sugar has dissolved. Whisking constantly, gradually add half the milk mixture to the yolk mixture. Pour back into pan with remaining milk mixture, and bring to a boil, stirring constantly and scraping bottom of pan. Boil for 2 minutes.

  3. Pour through a fine sieve into a bowl. Place a piece of plastic wrap directly on surface of pastry cream to prevent a skin from forming. Set bowl in ice water, and stir occasionally until cold, about 40 minutes.

Cook's Notes

Pastry cream can be refrigerated (with plastic wrap directly on surface) for up to 2 days.

Reviews Add a comment

  • s_elieff1
    11 JUL, 2011
    it would be nice if there was actually a recipe with ingredients on this page... or even the title of the recipe for that matter... way to go!