Creme Patissiere (Pastry Cream)

Sarah Abitan Recipe By
  • Cooking and Prep: 3 h
  • Serves: 10
  • Contains:

Learn how to make authentic Creme Patisserie with Sarah!

Ingredients (6)

Pastry Cream

Start Cooking

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. 

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