Chestnut pastry cream

Published on 17 October 2023

Favourites stay in this browser only. Sign in to save them to your account.

I made this chestnut pastry cream for a marron glacé millefeuille. Delicious, and also ideal for choux buns, tartlets and cream horns.

Do I have all the ingredients?

INGREDIENTS

You have 0 ingredients out of 5

You still need 5 ingredients

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Introductory photographs from the original

0 steps completed out of 8

1.Step 1 of 8
I put the yolks and sugar in a small pan.
2.Step 2 of 8
I whisk, add cornflour and mix well.
3.Step 3 of 8
I stir in the boiling milk until smooth.
4.Step 4 of 8
I heat, stirring constantly, until boiling.
5.Step 5 of 8
When it thickens, I cook for a few more minutes, still stirring.
6.Step 6 of 8
I transfer to a bowl, cool slightly and mix in the chestnut cream.
7.Step 7 of 8
It should be smooth and glossy.
8.Step 8 of 8
I cover with cling film touching the surface and refrigerate until needed.

Reserved advertising space · no adverts are active