Pastry cream with elderflower
The milk is enriched with elderflower syrup to infuse the pastry cream with a delicate flavour.
Makes 750g
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 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.