Fillings

Pastry Cream

Name: Pastry Cream
Prep time: 10 min
Yield: 8580 g
Ingredients: 6000 g Whole milk; 40 g Liquid vanilla extract; 800 g Caster sugar; 800 g Liquid egg yolks; 240 g Cornstarch; 200 g Masse gélatine; 500 g Unsalted butter 82%

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Whole milkg

Liquid vanilla extractg

Caster sugarg

Liquid egg yolksg

Cornstarchg

Masse gélatineg

Unsalted butter 82%g

Total8580 g

Preparation steps

1
Bring milk and vanilla to a boil.
2
Whisk yolks, sugar and cornstarch until pale.
3
Pour half the hot milk into yolks, whisk. Return to pot.
4
Cook on medium heat, whisking constantly, until thick (1-2 min after boil).
5
Remove from heat, add butter, whisk.
6
Pour onto a tray, cover with cling film (directly on surface).
7
Cool rapidly and refrigerate.

Nutritional values

Per 100g

Calories

169.9 kcal

Protein

3.9 g

Carbs

15.7 g

Sugars

13.2 g

Fat

10.1 g

Saturated fat

6.0 g

Fibre

0.0 g

Salt

0.1 g

Allergens

MilkEggs

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