Pastry Cream (Crème pâtissière)TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:161 kcal
Proteins:4.3 g
Fats:6.6 g
Carbohydrate:21.3 g
Fibers:0.2 g
Sugar:13.3 g
Cholesterol:126.2 mg
Sodium:120.3 mg
Calcium:103.1 mg
Energy:595 kcal
Proteins:15.9 g
Fats:24.4 g
Carbohydrate:78.7 g
Fibers:0.6 g
Sugar:49.3 g
Cholesterol:466.4 mg
Sodium:444.6 mg
Calcium:381.1 mg
SIMILAR RECIPES
Pasha - Finnish Easter Dessert
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
ml
milk
8
egg yolks
150
g
sugar
70
g
flour
70
g
cornstarch
50
g
butter
1
vanilla bean
2
ml
salt
METHOD
- Heat the milk with the split vanilla bean. In a bowl, whisk the egg yolks with the sugar until pale and light. Gradually mix in the flour and cornstarch.
- Thin the mixture by gradually mixing in half the milk. Add the remaining milk. It's important to do this gently to prevent the mixture from becoming foamy.
- Pour into a saucepan and gently bring to a boil, stirring constantly and scraping the sides of the pan with a spatula. Be very careful that the mixture doesn't stick to the bottom of the pan. Once the pastry cream has thickened, remove from the heat. If the pastry cream is still liquid, continuing cooking until very thick: it will thin out somewhat when cold.
- To prevent the formation of a skin, coat the surface of the pastry cream with a piece of butter while still hot; let cool; cover with plastic wrap and refrigerate until needed.
CHEF'S NOTES
Pastry cream can be used as a filling for pies or tarts, cream puffs, eclairs, etc.
There are various schools of thought when it comes to the thickener: flour, cornstarch, or a mixture of the two.
