Crème pâtissière (Pastry cream)

This is another staple in pastry making, it is what you fill éclairs and mille feuilles and choux à la crème with. This is a traditional recipe, I know some people use cornstarch...I don't.

Yields6 Servings
 4 cups Milk
 2 Eggs
 4 Egg yolks
 ¾ cup Flour
 ¾ cup Sugar
 ¾ cup Butter
 1 tsp Flavouring (vanilla, coffee, chocolate etc.)
1

Heat the milk (adding the vanilla bean if you are using one)

2

In a bowl mix whole eggs and egg yolks with sugar until the mixture becomes white, thick and foamy

3

Slowly add the sifted flour spoonfull by spoonfull

4

Then add the scalding milk slowly while stirring

5

Put the whole thing back in the pot over low heat and cook while contantly stirring in a regular motion, until it starts to boil

6

Remove from heat and let cool

7

Add butter in little pieces (not essential) and the flavouring.

8

To prevent a skin from forming on top of the cream when cooling, sprinkle it with icing sugar while still hot.
Cool and refrigerate

Ingredients

 4 cups Milk
 2 Eggs
 4 Egg yolks
 ¾ cup Flour
 ¾ cup Sugar
 ¾ cup Butter
 1 tsp Flavouring (vanilla, coffee, chocolate etc.)

Directions

1

Heat the milk (adding the vanilla bean if you are using one)

2

In a bowl mix whole eggs and egg yolks with sugar until the mixture becomes white, thick and foamy

3

Slowly add the sifted flour spoonfull by spoonfull

4

Then add the scalding milk slowly while stirring

5

Put the whole thing back in the pot over low heat and cook while contantly stirring in a regular motion, until it starts to boil

6

Remove from heat and let cool

7

Add butter in little pieces (not essential) and the flavouring.

8

To prevent a skin from forming on top of the cream when cooling, sprinkle it with icing sugar while still hot.
Cool and refrigerate

Crème pâtissière (Pastry cream)

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