Classic Patisserie Recipes

Pastry Cream

Also known as creme patissiere, this is the traditional filling for fresh fruit tarts. It is also used to fill choux puffs.


2 cups milk

1 vanilla bean

6 egg yolks

175g castor sugar

50g cornflour


Scald milk with vanilla bean. Beat egg yolks with cornflour until thick. Pour in milk and whisk until quite smooth.

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