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Pastry cream, also referred to as crème pâtissière, is a thick, rich custard that is a main ingredient in many traditional
sweets. It is a filling for cakes and pastries, as well as utilized in éclairs, cream puffs, and tarts. Acquiring the
Although achieving the ideal consistency and taste might seem difficult, it’s simple with the correct method.
attainable. Here’s how to make the best pastry cream, step-by-step.
Components
480 ml or two cups whole milk
Divide the 1/2 cup (100 g) of granulated sugar.
one vanilla bean, or one tsp of extract
Five huge yolks from eggs
30 g or 1/4 cup cornstarch
Two tablespoons (30 grams) of finely chopped unsalted butter
The Key to the Ideal Pastry Cream
The New York Times Recipes: The Key to Perfect Pastry Cream
Guidelines
Get the milk mixture ready.
Half the granulated sugar (1/4 cup) and the whole milk should be combined in a medium pot.
the vanilla bean’s seeds. Add vanilla extract last, if using.
After setting the pot on medium heat, carefully simmer the mixture. Stir from time to time to
make sure the sugar gets dissolved.
For ingredients and full cooking instructions, continue reading (>)
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