Pastry Cream

Pastry Cream

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


  • 500 g Milk
  • 150 g sugar
  • 80 g of egg yolk
  • 50 g of cornstarch
  • 110 g of better
  • Vanilla


  • In a saucepan, bring the milk,the 75 g of sugar and the vanilla to a boil over medium heat.
  • In a small bowl whisk the egg yolks and the 75 g of sugar,  Add cornstarch, and mix until smooth and free of lumps.
  • Pour the heated milk on the egg yolks mixture gradually while stirring, return the mixture  again on the stove for 1 minute, keep stirring until the pastry cream becomes thick,
    The Fraisier
  • Remove from heat and start adding the 110 g of butter to the previous mixture,  while it is well incorporated in the pastry cream, put the whole mixture in a bowl and cover it with plastic wrap on the surface.creme Pastissiere
    The Fraisier
    The Fraisier
    The Fraisier
  • Refrigerate .

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