Pastry Cream

Pastry cream is the traditional filling for pastries made of cream puff dough. This flour-bound cream offers another illustration of the principle that egg yolks mixed with flour can and must boil. Pastry cream is made following the technique of stirred pudding (bouillie).

This recipe is for an all-purpose pastry cream made by combining several classic methods. It gives a light and pleasant cream, the taste of which can be varied. The teaspoon of gelatin will cause the cream