Pastry Cream (Crème Pâtissière)
A basic French custard sauce, commonly used as a filling for choux pastries, tarts, and other sweet desserts.
Story
This silky, versatile French custard is a core staple of classic European patisserie, loved for its smooth, rich texture and subtle sweetness that perfectly complements a wide range of baked goods and sweet treats.
Ingredients
milk
1.5 pints (9 deciliters)
sugar
8 ounces (240 grams)
egg yolk
8
flour
4 ounces (120 grams)
vanilla
appropriate amount
Instructions
1
Stirring
Beat the eggs and sugar until evenly combined
2
Mixing
Add flour and mix to form a smooth batter
3
Boiling milk
Bring the milk to a boil
4
Mixing
After cooling slightly, gradually add it to the egg-sugar mixture and stir thoroughly
5
Boiling
Pour the mixture back into a clean pot, stir continuously and bring to a boil
6
Cooling
Pour into a bowl to cool, cover with greaseproof paper. Sprinkle fine sugar on the surface as needed to prevent skin formation
