*  Exported from  MasterCook  *
 
                         PASTRY CREAM - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Basics                           Masterchefs
                 Norleans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Sugar
    2       lg           Eggs
    2       ea           Egg yolks
      1/4   c            Flour
    1 1/2   c            Milk, scalded
      1/4   c            Hazelnut paste (optional
                         -- if difficult to find)
    1       c            Cream, heavy
      1/4   c            Sugar
 
        Beat the sugar and eggs in a bowl until thick and
   lemon-yellow.
   
        Add flour and beat until smooth.
   
        Pour this mixture into scalded milk and beat
   smooth while heating just to the boiling point.
   
        Pour into bowl placed over ice water (to cool
   mixture) and add hazelnut paste.
   
        Beat heavy cream with sugar until thick and fold
   into the cooled mixture.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :       Chef Daniel Bonnot, Louis XVI Restaurant,
        :       Marie Antoinette Hotel, New Orleans
  
 
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