Food & Cooking Recipes Dessert & Treats Recipes Pastry Cream for Paris-Brest 3.8 (4) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups Use this recipe to make our Paris-Brest pastry. Ingredients 1 ½ cups whole milk ¼ cup plus 2 tablespoons granulated sugar ½ vanilla bean, split lengthwise, seeds scraped Pinch of salt 3 large egg yolks 3 tablespoons cornstarch 1 ½ tablespoons unsalted butter, cut into small pieces Directions In a medium saucepan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 2 tablespoons sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean. Add the butter, and mix until the butter melts and the mixture cools, about 5 minutes. Place pot in an ice-water bath until mixture is cooled. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand). Rate it Print