French Pastry Cream


  • 3 egg yolks
  • 1/4 cup granulate sugar
  • 1 tsp confectioners sugar
  • 1 cup flour
  • 1 stick unsalted butter, chilled and cut into chunks
  • 1 and 1/2 tsp vanilla extract
  • In a small bowl, combine the egg yolks and sugar, blend well with a whisk.
  • Whisk in the flour and whisk until the flour is well incorporated.
  • In a medium sauce pan, bring the milk to a boil, over medium heat.
  • Pour a little of the milk into the egg mixture and whisk, then pour the new mixture back into the sauce pan and let it come to a boil over medium heat, whisking constantly.
  • Reduce the heat and whisk until the mixture has thickened.
  • Remove from the heat and blend in the butter until it melts, then stir in the vanilla extract.
  • Transfer to a bowl, cover and refrigerate until firm.
  • You may use the pastry cream as a topping or filling. Goes great with strawberries.

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