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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
250 |
ml |
orange juice |
|
75 |
g |
sugar |
|
120 |
g |
egg yolks |
|
1 |
|
vanilla pod |
|
2 |
tbsp |
flour |
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 composition with various citrus components.
- As part of an orange butter crème.
- As a delicious crème filling for a cream slice.