Pastry Cream

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
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  • Course: Desserts

Can be made with these products:

Our pastry cream recipe can be used in conjuction with profiteroles but could also be used to fill eclairs. 

Preparation time:  10 minutes plus chilling
Cooking time: 20 minutes
Serves: ½ litre or ¼ litre

Attachments: Flexi Beater, Colander and Sieve - AT930A

Method

  1. Attach the Flexi Beater. Add the sugar, cornflour and egg yolks to the bowl and beat at speed 4 until the mixture is light and pale. Split the vanilla pods with a knife and scrape out the seeds, then add them to the bowl with the cream and milk.
  2. Set the temperature to 120ºC and the speed to stirring 1. Bring to the boil, then reduce the temperature to a simmer and set the timer for 10 minutes. Pass the sauce through the Colander & Sieve into a clean bowl. Top with silicone paper and place into the fridge immediately to chill. Temp 120ºCStirring 1Time : 10 minutes


Ingredients

½ litre ¼ litre

125g 60g sugar
45g
20g cornflour
130g 65g egg yolks
2 1 vanilla pod
500ml 250ml double cream
500ml 250ml full cream milk

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