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Chestnut Pastry Cream

Use this cream in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.

  • yield: Makes about 3 cups


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

Martha Stewart Living, December 2007

Reviews (1)

  • 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!