Orange pastry cream

This variation on pastry cream proves once again just how versatile it can be. By simply swapping the cream for orange juice, the pastry cream retains its structure but there is a tremendous change in its flavour.

Makes 450g.

Orange pastry cream

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orange juice



vanilla pod



egg yolks







Preparation method

  • Boil the orange juice with the vanilla pod.
  • Lightly beat the egg yolks and mix with the sugar and the flour.
  • Stir the orange juice into the egg mixture and pour back into the pan.
  • Boil the mixture for a little while longer and then pour out onto an oven tray. Cover the pastry cream with plastic film to prevent a skin from forming.
  • Stir the pastry cream before use. 

Serving suggestions

  • As a crème in a dessert with various citrus components.
  • As part of an orange butter crème.
  • As a delicious crème filling for a cream slice.

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