Pastry Cream [Crème Pâtissière]
Pastry Cream - Crème Pâtissière - is a rich, easy to make custard filling for your cakes, doughnuts, & other pastries. Here's how to make it!
Servings: 1 batch makes 1.5 cups
Calories: 759kcal
Equipment
- 1 Small saucepan
- 1 Whisk I like silicone for this
Ingredients
- 3 Large egg yolks
- ¼ cup Sugar
- 1 ½ tablespoon Cornstarch
- 1 cup Milk
- 2 tablespoon Butter
- Flavouring of choice See post for information
Instructions
- Whisk yolks together with sugar until fluffy and pale yellow. Add cornstarch, whisk until incorporated and smooth. Set aside.
- In a small saucepan, bring milk to a light boil.
- Measure about ¼ cup (50 ml) of the hot milk mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth.
- Repeat with another ¼ cup (50 ml) of hot liquid.
- Remove saucepan from heat, pour egg mixture into milk mixture, whisking constantly.
- Once fully incorporated and smooth, return to heat. Turn heat down to low.
- Continue whisking mixture constantly, cooking until mixture is very thick.
- Remove from heat, whisk in butter until fully incorporated and smooth.
- Cover with plastic wrap, chill until needed.
Notes
Nutritional information is for the entire recipe, 1.5 cups of filling.
Serving size will vary wildly based on what you use it in - a Profiterole may take a Tablespoon or so, an Eclair will take quite a bit more.
Nutrition
Calories: 759kcal | Carbohydrates: 74g | Protein: 17g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 673mg | Sodium: 300mg | Potassium: 433mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1874IU | Calcium: 377mg | Iron: 2mg