Pastry cream is the cream most used in baking. Garnishing with eclairs, flavored with chocolate, coffee, or even welcoming all kinds of fruit in our pies, this cream is essential. I invite you to discover this easy-to-make, creamy and generous pastry cream recipe …
Pastry cream
Ingredients
- 5 dl milk
- 125 g caster sugar
- 2 eggs
- 3 egg yolks
- 40 g cake flour
- 20 g cornflour
Instructions
- Pour the milk into a saucepan and add 50 g of sugar. Stir with a whisk and bring to boiling point over medium heat. Add half a vanilla pod if necessary.
- Meanwhile, in a container, separate three egg yolks from the egg whites and break the two remaining eggs on top.
- Add the remaining sugar and whisk the preparation.
- Sift the flour and cornstarch over the eggs, gradually mix and finish by beating vigorously to avoid lumps.
- When the milk is boiling, gradually pour it over the eggs / flour / sugar, stirring with a whisk, then pour everything into the pan.
- Cook the cream over medium heat, making sure to stir everywhere and regularly until the first bubbles. At this precise moment, continue cooking for 1 minute.
- The pastry cream is cooked, remove the cream from the heat.
- Put the pastry cream in a container and cover it with a cling film directly in contact with the cream.
- Let the pastry cream cool to room temperature to start, then refrigerate.
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