Saturday, June 3, 2023

Cream pastry: An easy recipe with a trick to make it creamier

Pastry cream is the best of all companions who want to give a special touch to their desserts. The flavor and texture versatility allows it to be added to a variety of preparations, such as tarts, cakes, cookies, profiteroles, and more.

The origin of cream cheese is unknown, or at least cannot be known exactly. Moreover, one of the most important beliefs connects this preparation with Crème Bruleè, a derivative of France. Other versions claim that the product itself was White Roux, originally from Italy.

The pastries with pastry cream are the most requested in the bakery.

From the cream cheese, other varieties can also be obtained, such as more interesting recipes. For example: coffee, cocoa, drinks, such as liquor or whiskey can be added, without changing the essence; but giving it a distinct flavor for the place it is to occupy in the last table.

On this occasion, and thanks to Paulina Cocina, we bring you an easy, tasty, fast and cheap dish, so that you can delight your loved ones in a unique way or simply give yourself a taste.

Cream pastry: an easy recipe with a trick to make it creamier

The cream cheese can be cooked in the microwave.


  • 250 ml of milk
  • Eggs 3
  • 50g of sugar
  • 10g sprinkled 0000
  • 10g of cornstarch
  • vanilla extract
  • Preparation

    Unlike other recipes that are only with egg yolks, this time Paulina Cocina proposes to make it with whole eggs, since the white cake will allow the cream to have more body and cream than usual.

    Cream pastry: an easy recipe with a trick to make it creamier

    Custard with apples is one of the feasts.

    1. Use a deep bowl to mix the eggs, sugar and vanilla extract.

    2- Slowly add cornstarch and flour.

    3- Boil the milk and, when it reaches the desired point, mix it all with the other ingredients. It is necessary to add it gradually, so that the forming masses do not change the texture of the cream.

    4- Pour the mixture into a pot over low heat, stirring continuously, until the desired solidity is achieved.

    5. Use cold in the preparation that is necessary.

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