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Desserts
Pastry Cream
A rich and smooth milk-based pastry cream whipped with cream and condensed milk, perfect for filling cakes and desserts.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
In a heavy-bottomed saucepan, whisk together the sugar, egg yolks, and starch until light and pale.
2
Gradually pour in the hot milk, whisking constantly until completely smooth and lump-free.
3
Place over the heat and cook until thickened.
4
Stir in the butter and mix thoroughly.
5
Remove from the heat, cover with plastic wrap pressed directly onto the surface, and chill for 4–5 hours.
6
Briefly whip the chilled pastry cream base with an electric mixer for a few seconds.
7
In a separate bowl, whip the cold heavy cream with the condensed milk until stiff peaks form.
8
Gently fold in the pastry cream or mix on the lowest speed until uniform.
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