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
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.
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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