Pastry cream
Published on 12 May 2025
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A delicious creamy pastry basic for tarts, horns, choux or simply with biscuits and fruit. I filled two fruit tarts, one heart-shaped.
And one round.
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Ingredients
INGREDIENTS
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Method
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I heat milk with yellow lemon peel almost to boiling and mix yolks and sugar in another pan.
I whisk lightly and add vanilla.
I stir in starch.
I stir in hot milk and remove lemon peel.
I heat, stirring.
Once thickening, I stir vigorously for a couple of minutes.
I immediately put in a dish chilled in the freezer if possible.
I cover with film touching the surface.
I refrigerate; whisk again before using for glossy, uniform cream.
Original source: https://incucinaconlilly.com/2025/05/12/crema-pasticcera/