Smooth Pastry Cream

Pastry cream is very versatile as it combines well with many flavours. But you may enjoy it as a dessert too!

Ingredients for 4 servings:

• 30 g cornflour
• 1 tsp vanilla extract
• 30 g unsalted butter
• 90 g fine sugar
• 5 egg yolks
• 40 cl whole milk

For approximately 500 g of pastry cream.

1. Bring milk to a boil, remove from stove. Immediately add the vanilla and stir.
2. Whisk egg yolks with sugar until pale yellow. Sift cornstarch above yolk mix and blend well.
3. Pour some of the warm milk in the yolk mix to make it more liquid.
4. Add this mixture back into the pan with remaining milk. Stir well until homogeneous.
5. On medium fire, whisk the cream until thick. Keep whisking. When you see a couple of bubbles popping you're done.
6. When the temperature drops to around 50°C, combine with the butter in small pieces.
7. Pour the pastry cream in a large tray for quicker cooling.
8. Lay a sheet of cling film over the cream to avoid surface hardening.
9. Refrigerate until needed. Use as dessert or as ingredient for other desserts.

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More Cream Recipes!

Cava Sabayon Creamy wine sabayon has multiple uses, including as a dessert sauce. Hazelnut Cream Strictly used as a filling cream, the hazelnut cream combines well with other flavours except maybe sourness. Orange Cream Smooth silky orange cream. Can also be used as a warm sauce for ice cream.

Chocolate Sabayon Its refined taste and texture surpasses the mousse variant. Lemon Curd With a similar versatility as pastry cream, lemon curd isn't as commonly used in patisserie. Chocolate Cream Chocolate lovers are going to appreciate the aroma coming from this one.

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