Technique
Crème pâtissière
![Crème pâtissière - technique | Debic a8270000-d372-a6d9-7297-08da497bea08](/sites/default/files/technique/a8270000-d372-a6d9-7297-08da497bea08.jpg)
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
![Crème pâtissière step1 a8270000-d372-a6d9-f15e-08da497bea21](/sites/default/files/technique/a8270000-d372-a6d9-f15e-08da497bea21.jpg)
Boil the milk, the cream, vanilla bean and half of the sugar.
![Crème pâtissière step2 a8270000-d372-a6d9-654c-08da497bea1a](/sites/default/files/technique/a8270000-d372-a6d9-654c-08da497bea1a.jpg)
Mix the rest of the sugar and the egg yolks with cornstarch. Mix a splash of cold milk into the egg yolk mixture.
![Crème pâtissière step3 a8270000-d372-a6d9-f0e3-08da497bea10](/sites/default/files/technique/a8270000-d372-a6d9-f0e3-08da497bea10.jpg)
Pour the boiled cream mixture onto the eggs.
![Crème pâtissière step4 a8270000-d372-a6d9-536e-08da497be9fb](/sites/default/files/technique/a8270000-d372-a6d9-536e-08da497be9fb.jpg)
Put the mixture in a container.
![Crème pâtissière step5 a8270000-d372-a6d9-d322-08da497be9e9](/sites/default/files/technique/a8270000-d372-a6d9-d322-08da497be9e9.jpg)
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)