Crème Pâtissière

Pastry Cream

Preparation info
  • Makes about

    .5 liter

    • Difficulty


    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 2 large egg yolks, at room temperature
  • 1 large whole egg
  • 50 grams (


Prepare your mise en place.

Combine the egg yolks, whole egg, and pastry cream powder with half of the sugar in a mixing bowl, whisking until the mixture is well blended and lightly colored.