Essentials

CREAMY TEXTURES

PASTRY CREAM

Preserving : 2 Days - Between 2-4°C (35-40°F)

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 300 g
    Caraïbe 66%
    • Caraïbe 66%
    • Jivara 40%
    • Opalys 33%
    • Blond Dulcey 32%
  • 1000 g Whole milk
  • 180 g Egg yolks
  • 150 g Sugar
  • 70 g Cornstarch
Select your mixture’s total weight
For
g

Tips

To make a plain pastry cream, replace the chocolate with 30% more cornstarch.

You can use any chocolate from the range – You might just need to check the quantities of chocolate and sugar are balanced properly.

Recipe

Bring the milk to a boil and pour it over the egg yolk, sugar and starch mixture.

Bring this new mixture to a boil.

Take the pan off the heat and incorporate the chocolate – Do not blend.

Cool down quickly.

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