Pastry cream from Tartine: A Classic Revisited: 55 All-New Recipes, 60 Updated Favorites (page 300) by Elisabeth Prueitt and Chad Robertson

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

Accompaniments: Conchas

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

  • anya_sf on September 04, 2017

    I also love that this recipe calls for whole eggs. Also, most recipes that call for it use the whole amount, or close to half the amount (and it's easy to cut the recipe in half), so you aren't stuck with leftovers. The only tricky part is that the cream must boil to thicken the cornstarch, so you really have to watch it. But you have to closely watch any pastry cream not to curdle it.

  • Astrid5555 on December 29, 2015

    I love the fact that this recipe requires whole eggs and not only yolks, which makes for a much lighter pastry cream and does not leave you with leftover egg whites. Tastes great as well!

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