componentL2 · intermediateHistory unverifiedscratch: kitchen
Pastry cream
pastry-cream-classic · custard · French
About
Milk, yolks, sugar, and cornstarch, boiled so the starch sets, then finished with butter.
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 · this page
- L3 Pastry cream for piping
Uses
- Whole milk 500 g
- Egg yolk 100 g
- Sugar 100 g
- Cornstarch 45 g
- Unsalted butter 30 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
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 500.0 g Whole milkpath pastry-cream-classic → whole-milk
- 100.0 g Egg yolkpath pastry-cream-classic → egg-yolk
- 100.0 g Sugarpath pastry-cream-classic → sugar
- 45.0 g Cornstarchpath pastry-cream-classic → cornstarch
- 30.0 g Unsalted butterpath pastry-cream-classic → unsalted-butter