The Key to the Ideal Pastry Cream

Introduction

Pastry cream, referred to also as crème pâtissière, is a thick creamy custard that is common in most desserts. It gives a smooth rich taste and luxurious texture making it a filling for eclairs, tarts, cakes and pastries. This flexible cream forms the basis of French patisserie and is popular across the globe.

Ingredients

• 2 cups (480 ml) whole milk

• 1/2 cup (100 g) granulated sugar

• 4 large egg yolks

• 1/4 cup (30 g) cornstarch

• 2 tablespoons (30 g) unsalted butter

• 1 teaspoon vanilla extract

• Pinch of salt

Directions

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