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Wayne Gisslen

Pastry Cream

Crème Pâtissière

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Preparation info
  • Yield: about

    1⅛ qt

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

t
Milk at 100%
Ingredients U.S.

Method

Procedure

  1. In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.
  2. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
  3. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.
  4. Temper the egg mixture by slowly beating in the hot milk in a thin stream

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