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Recipe by Sarah Abitan

Creme Patisserie (Pastry Cream)

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Parve Parve
Medium Medium
10 Servings
Allergens

Contains

- Egg
3 Hours
Diets

Learn how to make authentic Creme Patisserie with Sarah!

 

For more French baking, watch Sarah’s Patisserie!

Ingredients

Pastry Cream

  • 1260 grams (44.4 ounces) water, separated

  • 120 grams (4.2 ounces) margarine

  • 1 whole vanilla bean

  • 120 grams (4.2 ounces) egg yolk

  • 240 grams (8.4 ounces) sugar

  • 160 grams (5.6 ounces) cornstarch (or Kosher for Passover starch option)

Directions

Make Pastry Cream

1.

Put 1200 grams of water and margarine up to boil in a sauce pan over a medium heat. Just before it reaches a boil, slice open and scrap the vanilla pod, adding the contents to the pan. 

2.

In a separate bowl, combine the sugar and starch.

3.

Add the egg yolks and 60 grams (about 1/4 cup) of water to the sugar mixture. Whisk until combined.

4.

Once the water reaches a boil, pour in the sugar and egg mixture. Whisk quickly until thickened.

5.

Once thickened, remove from heat and pour from pan onto a baking sheet fully lined with plastic wrap. Wrap the plastic wrap tightly around the cream. Let rest in fridge or in a cool place for two hours before using. 

6.

TO MAKE DIPLOMAT CREAM: Combine equal parts whipped topping and creme patisserie. 

Creme Patisserie (Pastry Cream)

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Leah
Leah
3 years ago

Egg free? Is there any way to make pastry cream without eggs? (Egg allergy)

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Esther Low
Esther Low
1 year ago

Hi!
Is the amount of water correct?
How many egg yolks…?

Also any way I can use vanilla extract instead of a vanilla bean?

Raquel
Raquel
Reply to  Esther Low
1 year ago

The water amount is correct and you can use 1 tablespoon of pure vanilla extract in place of vanilla bean