Gastronomixs

Pastry cream with elderflower

The milk is enriched with elderflower syrup to infuse the pastry cream with a delicate flavour.

Makes 750g

Pastry cream with elderflower

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Ingredients

475

g

milk

25

g

elderflower syrup

150

g

egg yolks, pasteurised

100

g

granulated sugar

20

g

cornflour

Preparation method

  • Bring the milk and the elderflower syrup to the boil.
  • Beat the egg yolks with the sugar.
  • Stir in the cornflour until the mixture becomes smooth.
  • Add a little of the warm milk to the eggs and stir thoroughly.
  • Now add the rest of the milk and stir well.
  • Pour everything back into the pan and allow it to slowly thicken over a low heat. Stir regularly with a spatula or whisk.
  • Turn this out into a container, cover with plastic foil, and leave to firm up.
  • Beat the pastry cream smooth with a whisk before use.

Serving suggestions

  • Use the pastry cream in a strawberry tart.
  • As a component in a composition with apricot, crumble, and lime. 
  • As a component in a composition with shortbread, raspberry, and pistachio. 

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