How to Make Pastry Cream; A French Classic

CRÈME PATISSIÈRRE. this recipie is taken from a book by Mr. Gaston lenôtre; who Is a reference In french pastry.

How to Make Pastry Cream; A  French Classic Recipe
21 Steps
Ingredients
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This is my reference book. So I am passing to you the recipie of a very famous pastry chef. Mr. Gaston Le notre

This is my reference book. So I am passing to you the recipie of a very famous pastry chef. Mr. Gaston Le notre

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Here is z page of z  recipie.  True. It is  in French but....for fun. .it Is a cream-preparation  used In many french pastry recipies. Like fruit tarts, mille feuille,  éclairs, and many others.

Here is z page of z recipie. True. It is in French but....for fun. .it Is a cream-preparation used In many french pastry recipies. Like fruit tarts, mille feuille, éclairs, and many others.

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The reference of this guide: soniafares6

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this cream needs particular attention to z cooking time & temperature. prepare water-ice bath and, leave 2TBsp cold milk to add in case z mixture coagulates fast & u need 2 drop its temperature

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Or make it in a bain-marie

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Here are the ingredients.  I used 130 grams of sugar.  personal taste.... 6 egg yolks 1/2 litre milk, 50 grams of corn flour. And one vanilla bean.

Here are the ingredients. I used 130 grams of sugar. personal taste.... 6 egg yolks 1/2 litre milk, 50 grams of corn flour. And one vanilla bean.

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In a casserole put the milk. Leaving around 2TBsp aside for emergency...  Slit z vanilla bean scrape the inside. Add to z milk.  U can put the vanilla bean shell as well for more intense flavour

In a casserole put the milk. Leaving around 2TBsp aside for emergency... Slit z vanilla bean scrape the inside. Add to z milk. U can put the vanilla bean shell as well for more intense flavour

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OR... TIP. ...... Put z empty bean in z sugar & u'll have vanilla flavoured sugar.... Eventually to use in cakes

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In the meantime, beat z 6 egg yolks and z  130 grams of sugar. Mix for at least 5 mins. Egg yolks will double in size and become pale white

In the meantime, beat z 6 egg yolks and z 130 grams of sugar. Mix for at least 5 mins. Egg yolks will double in size and become pale white

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Add the corn flour. Mix until homogenous.

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This is the mixture you would be looking for.

This is the mixture you would be looking for.

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Now the milk is boiling. Take out the vanilla bean shell. discard.

Now the milk is boiling. Take out the vanilla bean shell. discard.

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Slowly add the boiling milk over the egg  while The mixer is running on low .

Slowly add the boiling milk over the egg while The mixer is running on low .

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Back on the cooking top on very low heat. Or over the Bain-marie Here is the critical moment. It might gets too hot and you might get lumps

Back on the cooking top on very low heat. Or over the Bain-marie Here is the critical moment. It might gets too hot and you might get lumps

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Here you might have noticed that it coagulated too much and started making lumps. No panic...take out from z  fire  Add  z  2TBsp of cold milk. Put your casserole on in z cold water. And keep whisking

Here you might have noticed that it coagulated too much and started making lumps. No panic...take out from z fire Add z 2TBsp of cold milk. Put your casserole on in z cold water. And keep whisking

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If the lumps didn't disappear. Just use a hand liquidizer like above....and all will be recuperated.

If the lumps didn't disappear. Just use a hand liquidizer like above....and all will be recuperated.

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Cream is ready. Pour in a flat and straight edge container. Here, there is a good reason. While cream is cooling down, it will happen evenly. In a bowl u would have harder edges..softer inside

Cream is ready. Pour in a flat and straight edge container. Here, there is a good reason. While cream is cooling down, it will happen evenly. In a bowl u would have harder edges..softer inside

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Put a cling film in contact with the cream. It will prevent a hard crust on the top. When the cream is cold. Just whisk to homogenize and use for the recipie you are preparing.

Put a cling film in contact with the cream. It will prevent a hard crust on the top. When the cream is cold. Just whisk to homogenize and use for the recipie you are preparing.

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