Pastry Cream

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Desserts

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: 2 cups

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 245ºF 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 parchment paper and place into the fridge immediately to chill. Temp 245ºF Stirring: 1 Time : 10 minutes


Sugar 1/2 cup
Cornflour 1/3 cup
Egg yolks 6
Vanilla pod 2
Heavy cream 2 cups
Full cream milk 2 cups

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