Pastry Cream ( for Filling Eclairs and Fruit Flans)

A rich and dense recipe for filling eclairs, fruit tart. Pastry cream may be varied with other flavours such as Rum, Brandy, Tia maria, Passion fruit, orange, lemon, whisky, praline. To make chocolate pastry cream add 50g cocoa to the milk.

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Whisk the eggs and sugar in a bowl until almost white.
  • Mix in the flour and custard powder.
  • Boil the milk in a thick based pan.
  • Whisk onto the egg mixture, mix well.
  • Return to the heat and stir to the boil. Add the vanilla.
  • Remove from the heat and pour into a basin. Stir occasionaly to avoid a skin forming on the surface of the pastry cream.
  • Cool, and use as needed.
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RECIPE MADE WITH LOVE BY

@Wild Thyme Flour
Contributor
@Wild Thyme Flour
Contributor
"A rich and dense recipe for filling eclairs, fruit tart. Pastry cream may be varied with other flavours such as Rum, Brandy, Tia maria, Passion fruit, orange, lemon, whisky, praline. To make chocolate pastry cream add 50g cocoa to the milk."
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  1. Wild Thyme Flour
    A rich and dense recipe for filling eclairs, fruit tart. Pastry cream may be varied with other flavours such as Rum, Brandy, Tia maria, Passion fruit, orange, lemon, whisky, praline. To make chocolate pastry cream add 50g cocoa to the milk.
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