Pastry Cream / Creme Patissiere. Pastry Cream (Crème Pâtissière) Pastry cream is a simple creation made up of milk, eggs, sugar, vanilla, cornstarch, and flour. Basically, you've got a handful of your basic fridge and pantry ingredients. Because pastry cream is used as a filling for many French pastries, it's an excellent recipe to learn and add to your recipe box.
Ingredients of Pastry Cream / Creme Patissiere
- You need 500 ml of milk.
- You need 100 g of sugar.
- You need 4 of egg yolks.
- It’s 2 tablespoons of cornflour.
- It’s 1 teaspoon of vanilla.
Gradually add milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. – Pastry Cream will keep for several days in the refrigerator. Make sure that it is covered with plastic wrap touching the surface leaving no air in between. Pastry Cream (or Creme Patissiere) is a quintessential part of pastry making, so it's an essential skill to learn if you love baking, pastries, and dessert.
Pastry Cream / Creme Patissiere instructions
- Heat milk.
- Cream egg yolk with sugar.
- Add cornflour and mix well.
- Add milk to egg mixture and mix well..
- Return mixture to pan and cook on low heat until thickens..
- Add vanilla and mix well. Leave to cool..
Creme patissiere is basically a delicious, rich, creamy custard thickened with starch and eggs. It's an important component for many desserts. Use the pastry cream to fill eclairs, layer between sheets of puff pastry, or use it to fill a pretty cake. I hope you'll give this a try. It's delicious and a classic building block of all French pastry.