French Pastry Cream or Creme Patissiere is one of the most versatile fillings you can make. You can enjoy it as is as a vanilla custard or use it in various desserts like eclairs, tarts, donuts, Boston cream pie, etc. You can also use it as a base for Mousseline Cream. You can even flavor it with anything you like (i have used the most commonly used vanilla) and adjust the thickness to your needs.
Authentically it is made by pouring hot milk into egg yolks but that can cause it to curdle sometimes, so I am sharing a little hack method that you can use to make the perfect authentic french pastry cream the easier way. Try it and use it for your pastries & desserts, there is nothing really you can’t do with pastry cream & it never goes wrong!
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