Crème pâtissière / pastry cream

An essential basic ingredient in pastries. The cream is thickened by the egg yolks and cornflour. 

Recipe for 750 grams.

Crème pâtissière / pastry cream

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vanilla pod






egg yolks



granulated sugar






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.

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