The Key to the Ideal Pastry Cream

Pastry cream, also referred to as crème pâtissière, is a thick, rich custard that is a main ingredient in many traditional

sweets. It is a filling for cakes and pastries, as well as utilized in éclairs, cream puffs, and tarts. Acquiring the

Although achieving the ideal consistency and taste might seem difficult, it’s simple with the correct method.

attainable. Here’s how to make the best pastry cream, step-by-step.


480 ml or two cups whole milk

Divide the 1/2 cup (100 g) of

granulated sugar.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button