Creme Patisserie ( Pastry Cream )

I’m sharing with how to make silky and luxurious pastry cream or you may know it as creme patisserie. It’s a perfect filling for eclairs, profiteroles, donuts, tarts and pastries and it’s not too difficult to make.

Equipment for this Recipe

Mixing Bowl

Whisk

Saucepan

Creme Patisserie ( Pastry Cream )

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Carina

Serves: 2 Cups

Ingredients

• 4 Large Egg Yolks (or 5 medium egg yolks)
• ⅓ Cup | 65g Sugar
• 2 Tbsp Flour
• 1½ Cups | 375ml Milk
• 1 tsp Vanilla

Instructions

1. Place the egg yolks and sugar in a mixing bowl. Using a whisk beat the sugar and yolks together until doubled in volume - about 3 minutes. Add the flour and whisk until combined.
2. Pour the milk into a saucepan and place over medium heat until it just starts to come to the boil. While whisking the egg mixture slowly stream in the hot milk.
3. Pour the mixture back into the saucepan and place over low heat. Using your whisk, mix continuously until the pastry cream is thick.
4. Place the pastry cream into a clean bowl and add the vanilla, mixing to combine. Cover the pastry cream with plastic wrap so it doesn't form a skin and cool completely before use.

3.5.3251