Pastry Cream Recipe (Crème Pâtissière)
 

 

Few months ago, I was offered a few vanilla pods brought directly from Tahiti. They are huge and have a strong fragrance. So strong that normally I only use half for my recipe. But I’m glad, each […]

Few months ago, I was offered a few vanilla pods brought directly from Tahiti. They are huge and have a strong fragrance. So strong that normally I only use half for my recipe. But I’m glad, each dessert or preparation with vanilla, like this pastry cream (or creme patissiere), have a very good vanilla flavor.

Regarding the pastry cream, following this recipe you obtain from the beginning a lump-free cream without much effort. There is no mystery, just whisk for a smooth cream. In addition, the source is reliable, I adapted the recipe from Larousse Cuisine.

Pastry Cream Recipe (Crème Pâtissière)

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Serves: 4 Time: Difficulty: Easy
 
Categories: postres recipe

Source: Larousse Cuisine[/recipehints]

 
 
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