How to Make Crème Pâtissière Like a Pastry Chef (Mousseline, Diplomate, Chiboust) | Pastry Maestra

Crème pâtissière or pastry cream is custard made of milk, egg yolks, and sugar, and thickened with flour and corn starch. It is cooked until boiled and stirred for few more minutes while boiling until the starch is cooked. Except vanilla, it can be flavored with chocolate, liqueurs, extracts and fruits.
Pastry cream is used to fill éclairs, cream puffs, napoleons, fruit tarts, donuts, etc.

Watch my video and learn how to make delicious and highly versatile Crème Pâtissière like a Pastry Chef!

The RECIPE is here:

HOW TO MAKE PERFECT ÉCLAIRS:

CREAM PUFFS OR CHOUX À LA CRÈME CRAQUELIN:

VANILLA AND STRAWBERRY MILLE-FEUILLE:

CREAM HORNS:

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I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.

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