How to make pastry cream

The  Staff Canteen

Ok so in this video I'm going to show you how to make a traditional pastry cream. For this particular recipe, we're going to need a whole milk, egg yolks, caster sugar, cornflour and flour because to start the process place the milk on the heat and bring up to a boil. so while that's on the on the stove heating up, I’m going to mix the caster sugar with the egg yolks with a whisk and bring them so this slightly start to turn opaque white in colour, once that’s achieved I add my flowers, so we got corn flour and a general pastry flour and I incorporate that into the yolk mix making sure that it's completely smooth, there are no lumps of flour that is very important because we don't want lumps of flour in our finished product.

Ok so once our milk is boiled, we remove the pan from the heat and pour approximately half of it on our yolk mix, once that’s done you place the other half that's left in the pan back on the stove to re-boil, then we lightly mix the milk into the yolk mix so we create a smooth mixture, once the rest of it’s boiling in the pan we pour the yolk mixture into the pan on a low heat, at this stage we have a low key on the induction of your stove and what we're looking for is to achieve a smooth paste, a smooth mix the mix will thicken up naturally, just need to make sure you achieve a smooth the product in your pan.

Once it's smooth we slightly increase the heat to bring the mix up to a boil and we need to boil it to make sure where you're whisking in the pan that you're getting right into the corners of the pan so we don't have any opportunity for the makes the catch and burn always constantly whisk making sure nothing's catching on the bottom of the pan not given any opportunity to stick, ok so once your pastry cream has been on the stove boiling four minutes, we remove it from the heat pour into a bowl going to cover that with cling film and place it in the Chiller around 2-3 hours for it to cool down completely, and there we have it that's our cooked pastry cream.

Find your next job as a Pastry Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 18th May 2017

How to make pastry cream