Let’s unpack right way pastry cream with a unique perspective and actionable advice.

To unite with whipped butter to hold acrememousseline

Article image

pastry cream in glass bowl with spoon.

Article image

ingredients on counter including egg yolks, milk, sugar, butter, and vanilla.

fork in yellow mixture in glass bowl.

heated milk and sugar mixture in pot.

thinned out tempered egg yolks.

thinned out tempered egg yolks.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

vanilla and butter on top of pastry cream in pot.

vanilla and butter on top of pastry cream in pot.

pastry cream in stainless steel pot.

pastry cream in stainless steel pot.

close-up of pastry cream (crème pâtissière).

close-up of pastry cream (crème pâtissière).

vanilla bean pastry cream with whipped cream folded in with red spatula.

vanilla bean pastry cream with whipped cream folded in with red spatula.

mille feuille with pastry cream filling and chevron-style icing and chocolate on top.

mille feuille with pastry cream filling and chevron-style icing and chocolate on top.

pastry cream in glass bowl with spoon.

pastry cream in glass bowl with spoon.

fork in yellow mixture in glass bowl.

fork in yellow mixture in glass bowl.

collage of 2 photos showing milk and sugar mixture and whisked into egg yolks.

collage of 2 photos showing milk and sugar mixture and whisked into egg yolks.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

vanilla and butter on top of pastry cream in pot.

vanilla and butter on top of pastry cream in pot.

vanilla pastry cream (crème pâtissière) with rainbow whisk in pot.

vanilla pastry cream (crème pâtissière) with rainbow whisk in pot.

Article image

pastry cream in glass bowl with spoon.

Article image

ingredients on counter including egg yolks, milk, sugar, butter, and vanilla.

fork in yellow mixture in glass bowl.

heated milk and sugar mixture in pot.

thinned out tempered egg yolks.

thinned out tempered egg yolks.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

vanilla and butter on top of pastry cream in pot.

vanilla and butter on top of pastry cream in pot.

pastry cream in stainless steel pot.

pastry cream in stainless steel pot.

close-up of pastry cream (crème pâtissière).

close-up of pastry cream (crème pâtissière).

vanilla bean pastry cream with whipped cream folded in with red spatula.

vanilla bean pastry cream with whipped cream folded in with red spatula.

mille feuille with pastry cream filling and chevron-style icing and chocolate on top.

mille feuille with pastry cream filling and chevron-style icing and chocolate on top.

pastry cream in glass bowl with spoon.

pastry cream in glass bowl with spoon.

fork in yellow mixture in glass bowl.

fork in yellow mixture in glass bowl.

collage of 2 photos showing milk and sugar mixture and whisked into egg yolks.

collage of 2 photos showing milk and sugar mixture and whisked into egg yolks.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

tempered milk and egg yolk mixture and shown again being strained through a sieve.

vanilla and butter on top of pastry cream in pot.

vanilla and butter on top of pastry cream in pot.

vanilla pastry cream (crème pâtissière) with rainbow whisk in pot.

vanilla pastry cream (crème pâtissière) with rainbow whisk in pot.

That’s it for now—stay curious and keep learning!