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Classic Pastry Cream
Learn how to make pastry cream, the essential base of French pastry, comparable to sweet béchamel. This silky vanilla preparation, thickened with cornstarch and enriched with eggs, serves as a filling for éclairs, mille‑feuille, fruit tarts and much more.
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Critical Success Points
- • Properly temper the egg mixture with the hot milk to avoid curdling.
- • Cook the cream while stirring constantly until it reaches 85‑90°C, otherwise it may stay liquid or form lumps.
Safety Warnings
- • Hot milk can cause burns – handle with care.
- • Do not let the cream boil, the eggs may curdle and create lumps.
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