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Crème Pâtissière

Categories: Sweet
Type: Desserts and Baked Goods

This sweet pastry cream is a rich and creamy filling for fruit tarts and cream puffs

Prep Time: prep 10 mins

Cooking Time: cook 5 mins

Serves: makes about 11/4 cups


  • 1 1 / 4 cups whole milk
  • 2 large egg yolks
  • 1 / 4 cup sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • 1 / 4 tsp pure vanilla extract
Crème Pâtissière photo

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  1. Bring the milk to a simmer in a saucepan over medium heat.
  2. Whisk the yolks and sugar together in a bowl. Whisk in the flour and cornstarch. Gradually whisk in the hot milk.
  3. Return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until it comes to a full boil and is smooth.
  4. Let cool slightly, then stir in the vanilla. If not using immediately, cover with a piece of buttered wax paper pressed directly onto the surface of the pastry cream. .
  • prep 10 mins; cook 5 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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