Photo: Eiliv Sonas Aceron
Pastry cream
7 ingredients
30 min + 30 min
Makes 400g/14oz
openrecipes
Pastry cream or crème patissière is to chefs what concrete is to builders, says Raymond Blanc. An essential part of their repertoire, it is easy to make and can be used in many different ways. Try it as a lining for fruit tarts, as a filling for cakes and éclairs or as a base for sweet soufflés.
Estimated Nutrition (whole recipe, rough)
743
Calories
27g
Protein
14g
Fat
121g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium free-range egg yolks
- 65g/2½oz caster sugar
- 15g/½oz plain flour
- 15g/½oz cornflour
- 350ml/12fl oz whole milk
- ½ tsp vanilla syrup (or vanilla bean paste)
- , for dusting icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes