Classic Pastry Cream Recipe

Fill cakes, tarts or pastries with pastry cream prepared using this traditional recipe, as commonly made in bakeries and restaurants. For a lighter filling, gently fold through plain whipped cream.

Recipe details

Ingredients

• 475 ml milk
• 50 g white sugar
• 2 egg yolks
• 1 egg
• 65 g white sugar
• 30 g cornflour
• 30 g butter
• 5 ml vanilla extract

Classic pastry cream method

1. Assemble all the ingredients.
2. In a heavy-based saucepan, combine the milk with 50 g of the sugar. Set over a medium heat and bring to the boil.
3. In a medium bowl, whisk the egg yolks and whole egg together. In another bowl, mix the remaining 65 g sugar with the cornflour, then stir this into the eggs until smooth.
4. While mixing continuously to stop the eggs from cooking, slowly pour the boiled milk into the egg mixture in a thin stream.
5. Tip the egg mixture back into the saucepan. Bring it gradually to the boil, stirring all the time to avoid curdling or catching on the base of the pan.
6. Once thickened, take the pan off the heat and mix in the butter and vanilla until fully incorporated.
7. Transfer to a heatproof container and press cling film directly onto the surface to stop a skin forming. Chill in the refrigerator before using.

Nutrition facts (per serving)