La professional quality pastry cream is a cream made from milk, crème fraîche, lemon, starch, egg yolks and sugar.

Easy and quick to prepare, soft and delicate, it is perfect for garnishing desserts and cakes.

Level of difficulty: easy
Preparation time : 5 min
Rest time : -
Cooking time : 10 min
Total time : 15 min
Ingredients: 6 people
400 g of whole milk
100 g of 35% fat cream
10 g grated lemon zest
20 g of corn starch + 20 g of rice starch
150 g of egg yolks
150 g de sucre cristallisé


  • In a saucepan, bring the milk, cream and lemon zest to a boil. 
  • In a bowl, mix the egg yolks with the sugar then add the starches. Mix well.
  • When the milk comes to a boil, pour over the mixture of yolks, sugar and starches and mix. 
  • Return to the saucepan, return to the heat and cook while whisking until the cream thickens (and reaches 85-90 ° C).
  • Provide a baking sheet with parchment paper, pour the cream just out of the heat and cover the surface with plastic wrap.
  • Let cool without removing the film.
  • Once cooled, store in the refrigerator (at + 4 ° C) for a maximum of 2 days, in a clean and dry airtight container.
  • Use !

Quote about cooking:

“Gastronomic knowledge is necessary for all men since it tends to increase the sum of pleasures intended for them.”

Anthelme Brillat-Savarin