Recipe: Pastry Cream (Crème Patissière)

I wanted to make this recipe as a filling for my niece's birthday cake, but pastry cream is a fabulous filling for cream puffs or eclairs, or whatever you fancy. 

Pastry Cream (Crème Patissière):
2 cups (450mL) milk
1/3 cup (70g) sugar
pinch salt
3 tbsp cornstarch
1 tbsp vanilla bean paste or 1 vanilla bean
3 egg yolks + 1 whole egg
3 tbsp (45g) butter

Split vanilla bean and scrape out vanilla seeds and put seeds and pod in a saucepan with milk. Heat over medium high heat stirring frequently to a simmer (not quite a boil). 

While the milk is heating, whisk sugar, salt, cornstarch and all eggs in a bowl until well combined. 

Temper the egg mixture with about half a cup (100g) of hot milk mixture, whisking constantly until smooth. Then add egg mixture to the milk mixture (don't forget to remove the vanilla pod). Continue to heat while whisking constantly until mixture thickens. (About 1-2 minutes). 

Allow to come to boil and boil for about 2 minutes, whisking constantly. 

Remove from heat and whisk in butter. Pour the custard into a bowl and allow to cool. If you want to, press a layer of plastic wrap on top, touching the mixture. Once the mixture is cool, chill in the fridge for a few hours or until it is completely chilled. 

Watch us make this classic cream on our YouTube channel here:
Schaut zu wie wir diese klassische Creme auf YouTube hier:


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