Crème pâtissière / pastry cream
An essential basic ingredient in pastries. The cream is thickened by the egg yolks and cornflour.
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Ingredients
|
500 |
g |
milk |
|
1 |
|
vanilla pod |
|
6 |
|
egg yolks |
|
20 |
g |
cornflour |
|
100 |
g |
granulated sugar |
|
2 |
dl |
unsweetened whipping cream |
Preparation method
- Boil the vanilla with the milk and allow to infuse just below boiling point for 10 minutes to release all the flavours.
- Beat the egg yolks with the sugar. Stir in the cornflour until the mixture is smooth.
- Pour the milk through a strainer. Pour a little of the milk into the eggs and stir thoroughly. Add the rest of the milk and continue stirring.
- Pour back into the pan and allow it to slowly thicken over a low heat. Stir regularly with a spatula or whisk.
- Cover immediately with thick plastic foil and leave to cool.
Serving suggestions
- As a basic ingredient for Swiss cream.
- As a filling for various cakes and pastries.
- As a basic ingredient for vanilla sauce.