Technique
Crème pâtissière
Technique
Crème pâtissière
Making a base to be used for a wide range of fillings
Equipment needed- Pan
- Heat source
- Whisk
- Spatula
Ingredients
Debic Cream 35%
Milk
Egg yolk
Sugar
Step-by-step
Boil the milk, the cream, vanilla bean and half of the sugar.
Mix the rest of the sugar and the egg yolks with cornstarch. Mix a splash of cold milk into the egg yolk mixture.
Pour the boiled cream mixture onto the eggs.
Pour the mixture back into the pan and heat the crème pâtissière.
Put the mixture in a container.
Cover with a plastic sheet.
Tips
- When it cools, always cover with foil
- Cornstarch (Tip: cornstarch can be replaced by flour or powdered pastry cream)
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