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Basic Cream Recipe for Pastries

Category: Desserts

 Ingredients List

  • 250g milk
  • 2 yolks
  • 65 g sugar
  • 20 g cornstarch


This is a basic pastry cream recipe. If you want vanilla, add the scraped pod and seeds to the milk before scalding it. Chocolate is added just after cooking the pastry cream so it melts into it, and any other flavour (alcohol, coffee, praline etc) is added once the cream is cold. Also, you can also subsitute half or all the milk for fruit juice and get good results.


Boil the milk.

Meanwhile whisk the yolks and sugar together then add the cornstarch and whisk until pale and smooth.

As soon as the milk boils, remove from the heat and pour half of it onto the yolk/sugar/starch mixture while whisking.

Once combined, pour back into the pot, put back on medium heat, whisk until it boils, then whisk about 20 seconds while boiling.

Remove your pan from the heat and pour all your cream into a plastic wrap lined shallow container.

Cover with plastic wrap, pressing it down onto the cream so there are no air bubbles and let chill to room temperature.

At this point you can refrigerate it to use at a later time. When you decide to use it, just whisk it until smooth. If you make a bigger quantity, remember this rule of thumb: Whisk one minute for every liter of milk.

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