Pastry cream, also referred to as crème pâtissière, is a thick, rich custard that is a main ingredient in many traditional sweets. It is used as a filling for cakes and pastries, as well as in éclairs, cream puffs, and tarts. Although achieving the ideal consistency and taste might seem difficult, it’s simple with the correct method. Here’s how to make the best pastry cream, step-by-step.
Components
480 ml (2 cups) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean, or 1 tsp of vanilla extract
5 large egg yolks
30 g (1/4 cup) cornstarch
2 tablespoons (30 g) unsalted butter, finely chopped
Guidelines
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