Pastry Cream

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

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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


  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


½ litre ¼ litre

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

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