This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It’s the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don’t feel limited to just vanilla!
RECIPE: https://preppykitchen.com/vanilla-custard/
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So disappointed wen u used corn starch
Would it be okay to use lactose free whole milk?
لطفا در قسمت زیر نویس زبان فارسی رو هم بزارید ❤
Hi John, I know this is a crazy question. Do you happen to have a weight on the egg yokes? I was making meringue and some of my egg yokes broke. So I have 16 egg yokes in a container, some broken 😞 I’m not sure how much to use🤔 Thank you for all your teachings, I appreciate all you do:)
Other things you can make with pastry cream: German buttercream, Mousseline (Basically German buttercream but w/ 1/2 as much 🧈), or Chiboust (Creme Diplomat or Legere w/ meringue instead of whipped cream)
What can I substitute the cornstarch with please?
Can I save this for over night?
You talk too much 😡
I love it ❤😊
Do you have to use cornstarch?