Unlock the secrets of pastry cream, or as the French call it, crème pâtissière!
Enter the world of culinary delight as we delve into the velvety realm of pastry cream. Also known as crème pâtissière, this luscious custard-like filling has been a cornerstone of French pastry-making for centuries. Its creamy texture and delicate sweetness make it the perfect companion for a wide array of desserts, from éclairs and cream puffs to tarts and fruit-filled pastries.
Join us on a journey to demystify the art of making this exquisite cream. Whether you’re a seasoned baker or a curious beginner, crème pâtissière is a skill worth mastering. Get ready to elevate your dessert creations with this rich and versatile delight. Let’s whisk, learn, and savour the magic of pastry cream
Pastry Cream Or Crème Patissière
Ingredients
Ingredients
- 500 ml whole milk
- 60 g sugar
- 3 tsp of cornstarch
- 1 vanilla bean
- egg
Instructions
Preparation
- Split the vanilla bean in two and scrape the vanilla seeds out of the bean. Mix all ingredients into the bowl.
- Set it for 10 minutes at 80° speed.
- Once done pour the cream into a container and let it cool. Stays fresh in the fridge for about 2 days.
