componentL3 · advancedHistory unverifiedscratch: kitchen
Pastry cream for piping
pastry-cream-advanced · custard · French
About
Pastry cream cooked out fully, cooled, and loosened for piping into éclairs and tarts.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Home pastry cream
- L2 Pastry cream
- L3 Pastry cream for piping · this page
Uses
- Whole milk 500 g
- Egg yolk 80 g
- Sugar 100 g
- Cornstarch 45 g
- Unsalted butter 40 g
- Vanilla extract 5 g
Preparations used
- No preparation inputs on this node.
Used in
- Éclair dish
- Service éclairs dish
- Lemon shortbread bars dish
- Profiteroles dish
- Advanced Profiteroles dish
- Classic Profiteroles dish
Similar in this layer
- Home pastry cream 0.94
- Pastry cream 0.94
- Vanilla-bean crème anglaise 0.43
- Home stirred custard 0.40
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 500.0 g Whole milkpath pastry-cream-advanced → whole-milk
- 100.0 g Sugarpath pastry-cream-advanced → sugar
- 80.0 g Egg yolkpath pastry-cream-advanced → egg-yolk
- 45.0 g Cornstarchpath pastry-cream-advanced → cornstarch
- 40.0 g Unsalted butterpath pastry-cream-advanced → unsalted-butter
- 5.0 g Vanilla extractpath pastry-cream-advanced → vanilla