Technique

Crème pâtissière

Crème pâtissière - photo 1 | Debic
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

 - photo 1 | Debic

Boil the milk, the cream, vanilla bean and half of the sugar.

 - photo 1 | Debic

Mix the rest of the sugar and the egg yolks with cornstarch. Mix a splash of cold milk into the egg yolk mixture.

 - photo 1 | Debic

Pour the boiled cream mixture onto the eggs.

Pour the mixture back into the pan and heat the crème pâtissière.

 - photo 1 | Debic

Put the mixture in a container.

 - photo 1 | Debic

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)