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All purpose Pastry Cream

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Ingredients

Adjust Servings:
500 ml milk full cream milk
125 ml pure cream may be called as well heavy whipping cream / full cream
1 vanilla pod
5 egg yolks medium size
120 grams caster sugar
50 grams cornstarch Maizena (corn flour)
50 ml rum white or brown rum (cuban is best)

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

WARM UP THE MILK

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

2
Done

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 in and whisk further (gently) until the flours is well incorporated.

3
Done

COMBINE WITH THE MILK

Take the saucepan 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

COOK THE PASTRY CREAM

Cook your mixture over low heat for around 5 minutes, while stirring continuously.
The mixture will thicken to a creamy consistency. After 5 minutes of cooking turn the heat off.

5
Done

RESERVE THE CREAM AND LET IT COOL DOWN

When done, transfer the cream into 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 cool down.

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.
Note that pastry cream can be kept 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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