Orange pastry cream from Bouchon Bakery (page 374) by Thomas Keller and Sebastien Rouxel

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

  • anya_sf on December 31, 2023

    Not sure if I'm missing something and/or did something wrong. The pastry cream was ridiciulously thick to the point where it resembled scrambled eggs and was never going to be smooth. Not wanting to waste 8 egg yolks (for the large batch), I used it anyway in Orange Diplomat Cream for a Crepe Cake. Seems like there is just way too much custard powder. Books says the large batch weighs 810 g, but the ingredients add up to 1092 g. Flavor was great.

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