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Crème pâtissière - technique | Debic
Technique

Crème pâtissière

Making a base to be used for a wide range of fillings

Equipment needed
  • Pan
  • Heat source
  • Whisk
  • Spatula

Ingredients

Debic Cream 35%

Milk

Egg yolk

Sugar

Step-by-step

Crème pâtissière step1

Boil the milk, the cream, vanilla bean and half of the sugar.

Crème pâtissière step2

Mix the rest of the sugar and the egg yolks with cornstarch. Mix a splash of cold milk into the egg yolk mixture.

Crème pâtissière step3

Pour the boiled cream mixture onto the eggs.

Crème pâtissière step4

Put the mixture in a container.

Crème pâtissière step5

Cover with a plastic sheet.

Tips

  • When it cools, always cover with foil
  • Cornstarch (Tip: cornstarch can be replaced by flour or powdered pastry cream)
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