13 January, 2015

Pastry cream (Crème Pâtissière)

Pastry cream
Rich and creamy filling for pastries.
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  1. 4 egg yolks
  2. 65g castor sugar
  3. 300ml full cream milk
  4. 1 1/2 tbsp. flour
  5. 1 1/2 tbsp. corn starch
  6. 1 tsp. vanilla
  1. Whisk together egg yolks and sugar in a heat proof bowl, until pale and increased in volume.
  2. Add the flour and corn starch. Mix thoroughly to combine and set aside.
  3. Place milk in a heavy bottomed saucepan and bring to boil.Stir in vanilla.
  4. Pour the boiling milk in to the egg mixture while whisking.
  5. Then transfer the mixture back in to the saucepan and cook stirring on medium heat until thickened.
  6. Pour the thick cream in to a bowl and cover the surface with a cling wrap.
  7. Once cooled down, refrigerate for few hours.
  8. Use as desired.
  1. Lasts 3-4 days in fridge.
  2. Makes about 2 cups
Voddy's Kitchen http://voddyskitchen.com.au/

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