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Learn how to make authentic Creme Patisserie with Sarah!
For more French baking, watch Sarah’s Patisserie!
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)
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.
In a separate bowl, combine the sugar and starch.
Add the egg yolks and 60 grams (about 1/4 cup) of water to the sugar mixture. Whisk until combined.
Once the water reaches a boil, pour in the sugar and egg mixture. Whisk quickly until thickened.
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.
TO MAKE DIPLOMAT CREAM: Combine equal parts whipped topping and creme patisserie.
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Egg free? Is there any way to make pastry cream without eggs? (Egg allergy)
Hi!
Is the amount of water correct?
How many egg yolks…?
Also any way I can use vanilla extract instead of a vanilla bean?
The water amount is correct and you can use 1 tablespoon of pure vanilla extract in place of vanilla bean