Practical ingredient guide
Pastry cream
A cooked milk, egg-yolk and starch custard, smooth and stable for filling desserts.
Baking
All year round
Home-style
What it offers and why to use it
A cooked milk, egg-yolk and starch custard, smooth and stable for filling desserts. Its quality has a direct effect on the finished dish.
Flavour profile
A characteristic, balanced flavour whose intensity varies with the product.
From shopping to cooking
Choose
If ready-made, look for a smooth texture, clean aroma and chilled storage.
Store
Keep refrigerated and well covered, and use within two days.
Prepare
Use it to fill pastries, cakes, buns and plated desserts.
How to make the most of it
Good pairings
Pairs well with simple ingredients and homemade preparations.
How to substitute it
Replace with a similar product, adjusting moisture, sweetness and cooking time.
From ingredient to plate
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Recipes with pastry cream
Custard and cream mille-feuille
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