Pastry Cream (Crème Pâtissière)
100 milk : 12 egg yolks : 20 sugar : 6 cornstarch : 6 butter
by weight Calculator
milk 100%
egg yolks ~4 yolks per 500ml milk 12%
sugar 20%
cornstarch or flour at 8% 6%
butter stirred in at end 6%
Tips
- Whisk yolks, sugar, and starch until pale
- Boil mixture 1-2min to cook starch
- Stir in cold butter for shine
- Press plastic wrap on surface to prevent skin
Sources
- Le Cordon Bleu (book)