Crème Pâtissière - French Pastry Cream
One of the most important bases of French pastry, this pastry cream can be used in just about anything, from tarts, to pastries to even filling doughnuts.
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Servings: 500 grams
Ingredients
- 500 ml Whole Milk
- 1 Vanilla Bean, split and scrapped
- 50 g Granulated Sugar
- 100 g Egg Yolks
- 45 g Poudre à Creme, Corn Starch
Instructions
- In a sauce pan, add the milk, vanilla grains and half of the sugar. Bring to a boil.
- In a bowl, mix together the egg yolks and the other half of the sugar until lightened in color. Add the poudre à crème (or corn starch) and mix again.
- Once the milk is boiling, pour half of the milk on the eggs, whisking nonstop.
- Pour the egg mixture back into the sauce pan and cook on medium heat, whisking continuously.
- Once the pastry cream thickens (after about 4 minutes), pour it through a sieve and into the casserole, spreading it out into a thin layer. Cover in plastic wrap, making sure it is in contact with the cream and transfer to the freezer for 10 minutes.
- After 10 minutes in the freezer, transfer to the fridge and let it continue to cool.
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