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People who don’t love custard are just plain WEIRD! I love the stuff. So Creme Patissiere, or Pastry Cream, is like the daddy of the custard world. And it’s a really handy recipe to know if you want a simple, quick and tasty filling for your tarts, eclairs or even cupcakes. Here’s Dane to show you how it’s done…
Recipe –
675ml milk
2 tsp vanilla extract
135g caster sugar
40 cornflour
2 lg eggs + 2 egg yolks
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MERCH MERCH MERCH!:
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21 Comments
Oh my word! Ive just made this, in readiness for profiteroles tomorrow. Its gorgeous, and sweetness is perfect. I used vanilla bean paste.
Can the recipe be in grams
how do you make this eggless?
Looks amazing! Is this stable enough when cold to make custard slices?
Can whole grain corn flour be used instead?
He's so dreeeeeamy. Wait what are we cooking? lol, JK
Been wanting to learn how to do this, so thank you Dane!
2 whole eggs and 4 yolks actually m9
What's the difference between bavarian cream and the pastry custard cream filling?
I saw a recipe which used cold butter. How is that different from this?
Is corn flour the same as cornstarch?
Does anyone know if you can whip this cream with whipped cream?
Does it mention anywhere about how much this yields?
Can I use cornstarch instead of cornflour
The amount of vanilla extract left in the bowl and not added to the milk….😖
my gaydar is going off on that guy, am i right or wrong?
Can you use normal plain (all purpose) or 00 if you don’t have cornstarch?
Can you use flour instead of cornflour
Can I use this for lobster tail pastry?
I have always wanted to make pastry cream. Did it today for the first time. Oh wow….so easy to follow. Thanks!
I followed everything and mine smells like eggs…WHY?!??!😪
Did he said 175g caster sugar?