Darina Allen

Crème Pâtissière (Pastry Cream)

Preparation info
  • Makes

    460 g

    • Difficulty

      Easy

Appears in
The New Ballymaloe Bread Book
The New Ballymaloe Bread Book

By Darina Allen

Published 2023

  • About

Crème pâtissière is an essential ingredient in the pastry chef’s pantry. All these crèmes can be flavoured with chocolate, coffee, hazelnut or pistachio, cream, liqueurs, etc.

Ingredients

  • 5 egg yolks
  • 75 g caster sugar
  • 40 g

Method

Whisk the egg yolks with the caster sugar in a heatproof bowl until thick and light. Gently stir in the flour – do not beat!

Scald the milk by bringing it just to the boil with the salt and vanilla pod. Cover the pan with a lid, take the pan off the heat and leave to infuse for 10–15 minutes.

Remove the vanilla pod (save it to make the vanilla suga