
Pastry Cream
35m
Pastry cream, also known as crème pâtissière in French, is a rich, creamy, and thick custard that is commonly used as a filling in pastries, cakes, and other desserts.
This pastry cream recipe is incredibly flavorful. It has a very rich texture and shiny appearance. It is a beautiful example of a classic recipe.
Pastry Cream is a staple ingredient in any patisserie. Its versatility allows for it to be either an accent to a pastry or the star of many sweet treats.
Add 300 ml of milk to a pot
Add 25 g of sugar
Split the vanilla bean lengthwise. Scrape the inner seeds of both sides
Add the vanilla seeds to the pot. Turn onto medium heat and mix until the sugar is dissolved
Pour the mixture into a container with a spout
Add 150 g of egg yolks to a bowl
Add 25 g of sugar
Whisk to dissolve the sugar
Add 30 g of cornstarch. Whisk to combine
Pour ¼ of the milk mixture into the egg yolks while whisking. Add the remaining mixture in 2 rounds while whisking
Pour the mixture back into the container with the spout
Pour the mixture into a heavy-bottomed pot on medium-low heat
Mix constantly, while making sure to scrape the bottom and sides of the pot. Continue to mix until reaching the consistency of pudding
Remove from the heat. Add a pinch of salt
Add 30 g of butter. Mix until fully melted and combined
Pour the pastry cream into a fine sieve
Pass the pastry cream through the sieve
Stir the pastry cream to cool to room temperature
Press cling film directly onto the surface of the pastry cream, leaving no air gaps
Place in the refrigerator for 20m to chill completely
Cut the tip of a piping back and insert a pasty tip
Fill the piping bag with the pastry cream
The Pastry Cream is ready
Enjoy it as filling for tarts, donuts or eclairs
Yield 500 g
Vanilla Powder
tsp 1Milk
300 gWhite Sugar
50 gEgg Yolk
150 gCornstarch
30 gButter
30 gSalt
a pinchRum
1 dash
Equipment
Piping Bag
Piping Tip