Recipe For Pastry Cream

Now that we have made the vanilla purée we can make some pastry cream. I have made this for the Soufflé challenge, but it can of course be used for many other desserts – including Éclairs!

Paris-Brest With Chocolate Confectioners Custard Crème Patissière Pastry Cream
Paris-Brest With Chocolate Confectioners Custard

Crème Patissière | Pastry Cream
 
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Result: 600mls
Ingredients
  • 500mls milk
  • 6 egg yolks
  • 50g castor sugar, plus extra for sprinkling, - I used fructose
  • 5mls vanilla purée
  • 80g plain flour
Method
  1. In a medium size saucepan bring the milk to the boil
  2. Place the egg yolks, sugar and vanilla into a a large mixing bowl and whisk
  3. Add the flour and whisk in to incorporate fully
  4. Gradually add the milk while whisking continuously
  5. Pour the mixture back into the saucepan and over a medium heat, bring to the boil.
  6. Whisk constantly for 1 minute, to achieve a smooth consistency
  7. Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
  8. Leave to cool and then cover with cling film and refrigerate until needed
My Notes
This can be kept in the fridge for a couple of days, or frozen until needed. Defrost in the fridge overnight before using.

Click on the links for conversions and notes.

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4 thoughts on “Recipe For Pastry Cream

  1. nice

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    1. thanks!

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  2. Would be quite a nice filling for my banana layer cake!

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    1. that sounds like a great idea!

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