Pastry cream from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 430) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jluvs2bake on June 30, 2023

    The vanilla pastry cream is thick but very light with a smooth texture. I used it for the classic fruit tart. The recipe says not to refrigerate for more than 4 hours once it's in the crust. Four days later, my crust is not soggy, and the filling is not runny. Delicious.

  • anya_sf on September 30, 2021

    Super thick pastry cream, good for filling a fruit tart so the slices aren't runny. This uses 6(!) egg yolks - I suspect the recipe would work with just 4-5 (I used 5 xl yolks).

  • thorson on March 21, 2015

    Perfectly thick, delightful pastry cream. Used for a Boston Cream Pie.

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