Technique

Crème pâtissière

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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

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

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

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Pour the boiled cream mixture onto the eggs.

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Put the mixture in a container.

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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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