Pastry cream, also referred to as crème pâtissière, is a thick, rich custard that is a main ingredient in many traditional
sweets. It is a filling for cakes and pastries, as well as utilized in éclairs, cream puffs, and tarts. Acquiring the
Although achieving the ideal consistency and taste might seem difficult, it’s simple with the correct method.
attainable. Here’s how to make the best pastry cream, step-by-step.
Components
480 ml or two cups whole milk
Divide the 1/2 cup (100 g) of granulated sugar.
one vanilla bean, or one tsp of extract
Five huge yolks from eggs
30 g or 1/4 cup cornstarch