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All purpose Pastry Cream

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Ingredients

Adjust Servings:
250 ml milk full cream milk
1 vanilla pod
3 egg yolks medium size
50 grams caster sugar
25 grams cornstarch Maizena (corn flour)
10 grams plain flour all purpose (not self raising)
25 grams butter unsalted butter

All purpose Pastry Cream

Great for Choux and Eclairs

Features:
  • Butter
  • Dairy
  • flour

Ingredients

Directions

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Great for Choux and Eclairs

This all-purpose pastry cream recipe is perfect for home baking. You can use this pastry cream to make Choux, Eclairs, vanilla slices and all sorts of other french desserts. Try it for yourself and you will see that it is absolutely delicious.

When making this recipe, it helps if you have a good quality whisk, and a piping bag with tips.

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Steps

1
Done
5mn

WARM UP THE MILK

Pour the milk in a sauce pan on medium heat. Slice open a vanilla pod with a knife, scrap out all of the seeds, and add the seeds and empty pod to the milk. Slowly bring to the boil.

2
Done
5mn

MIX THE EGG YOLKS, SUGAR AND FLOUR TOGETHER

In a bowl, whisk the egg yolks and sugar vigorously until you get a white coloured paste. Add the corn flour and plain flour to the bowl and whisk until the flours well incorporated.

3
Done
5mn

ADD THE MILK

Take the sauce pan with the milk off the heat. Remove the vanilla pod and pour the hot milk gently over the egg and flour mix while stirring continuously. When all the milk has been incorporated, filter it back into the saucepan using a sieve (to avoid clumps).

4
Done
5mn

COOK THE PASTRY CREAM

Cook your mixture over medium heat for around 5 minutes, while stirring continuously. The mixture will thicken to a creamy consistency. Turn the heat off.

5
Done

FINISH THE CREAM AND LET IT COOL DOWN

Add pieces of butter to the cream and whisk well. When done, transfer the cream into a a clean container and cover it with plastic film. Note that the plastic film must be in direct contact with the cream to avoid a crust forming on top. Transfer the cream to the fridge to chill.

6
Done

USE THE CREAM

When the cream has totally cooled down it is ready for use. When ready to use, whisk again. If you wish, you can add some flavouring like Rum, Cointreau, or raisins. It keeps for up to 24 hours, and should not be frozen.

FCA

Host and author on The French Cooking Academy.
Favorite cooking tag lines:
” Russians have caviar, we have crepes”

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