Pastry Cream (Crème Pâtissière)
The classic French pastry cream, the base of countless desserts. A professional pastry recipe, calculated per 1 litre of milk.
Ingredients
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- 1 lmilk
- 8egg yolks
- 250 gsugarrange 200–250 g
- 120 gflour (type 55)
- 1vanilla pod (gousse)
- 20 gbutterto tamponner the surface
Instructions
- Boil the milk with part of the sugar and the gousse de vanille split lengthwise.
- Clarify the eggs (separate the yolks).
- Blanchir the yolks with the rest of the sugar (beat until they whiten).
- Add the sifted flour and mix until lump-free.
- Pour the boiling milk over the yolk mixture, stirring.
- Return to the heat and cook for 2 to 3 minutes, stirring constantly, until it thickens.
- Débarrasser (remove) and tamponner the surface with butter so it does not form a skin.
Notes and variations
- Professional base recipe (per 1 litre of milk); use the serving scaler to reduce the amount.
- It can be flavoured with cocoa (50 g), coffee, liqueur or chocolate couverture.
Source: Técnica clásica de pastelería francesa
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