Pastry cream from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 340) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

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

  • TheWayEyeRoll on February 22, 2022

    I do not think the gram amount for egg yolks is correct. It says 135 g for 5 yolks. I thought that seemed like a lot so did a quick online search and the general consensus seems to be egg yolks should be around 18g each. So even though I much prefer going by weight, I used the egg yolk count. The result was pretty good. The cream set a bit too thick for my taste but it still tasted good. It was a little sweet for me and the vanilla wasn't strong enough, but that is nitpicking. I made the author's pate a choux recipe and made cream puffs filled with this pastry cream (the author recommends Diplomat cream for cream puffs). Everyone really enjoyed them.

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