Crème Pâtissière

Name: Crème Pâtissière (Pastry Cream)
Prep time: 30 min
Total time: 30 min
Yield: Makes about .5 liter (2 cups)
Cuisine: French
Ingredients: 1 large whole egg; 50 grams (1¾ ounces) pastry cream powder; 2 large egg yolks, at room temperature; Unsalted butter for coating surface, optional; 473 milliliters milk (2 cups) whole milk; ½ vanilla bean, split lengthwise; 128 grams (4½ ounces) sugar

Pastry Cream

Preparation info

Makes about
.5 liter

Difficulty
Easy
Ready in
30 min

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

2 large egg yolks, at room temperature
1 large whole egg
50 grams (1¾

Europe
France
Dessert
Mediterranean
Vegetarian
Gluten-free

Method

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.

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