Crème pâtissière
An essential basic ingredient in pastries. The cream is thickened by the egg yolks and cornflour. Recipe for 750 grams.
Nutritionper 100 gâş
154
Calories
4.6g
Protein
19.8g
Carbs
6.2g
Fat
Ingredients
| 1 | vanilla pod |
| 500 g | milk |
| 6 | egg yolks |
| 100 g | granulated sugar |
| 20 g | cornflour |
Instructions
- Boil the vanilla with the milk and allow to infuse just below boiling point for 10 minutes to release all the flavours.
- Beat the egg yolks with the sugar. Stir in the cornflour until the mixture is smooth.
- Pour the milk through a strainer. Pour a little of the milk into the eggs and stir thoroughly. Add the rest of the milk and continue stirring.
- Pour back into the pan and allow it to slowly thicken over a low heat. Stir regularly with a spatula or whisk.
- Cover immediately with thick plastic foil and leave to cool.
Serving suggestions:
- As a basic ingredient for Swiss cream.
- As a filling for various cakes and pastries.
- As a basic ingredient for vanilla sauce.