Wednesday, 6 October 2010


The recipe for the pastry cream is the foundation of all the creams that are used for fresh pastries. By adding different spices you can get the cream to coffee, chocolate or hazelnut.

8 egg yolks
350 g sugar
90 gr flour
1 lt milk

Beat eggs with sugar using a whisk until you get a light and fluffy, add the sifted flour and stir again to mix.
Boil the milk and pour the mixture with eggs and flour by turning very well. When the pastry cream will continue to boil, turn very well with a whisk.
Remove the pastry cream from the heat, pour into another container dry and cool.

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