Pastry Cream is a staple in French and international desserts, used as a delicious filling for tarts, éclairs, cakes, and more. To achieve a perfect pastry cream with flawless texture and flavor, you need to know a few key tips and tricks. Discover the precise steps to guarantee success every time!
Ingredients :
480 ml or two cups of whole milk
Split the half cup (100 grams) of sugar into two equal parts.
one whole vanilla bean, or one teaspoon of vanilla extract
Five large egg yolks
30 grams or a quarter cup of cornstarch
Two tablespoons (30 grams) of finely chopped butter without salt.
The Secret to Making the Perfect Pastry Filling
Recipes from The New York Times: The Secret to Making the Best Pastry Cream
Instructions:
Next page
ADVERTISEMENT
ADVERTISEMENT
