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Pastry Cream with Fruit recipe

Use this delicious fruited pastry creamas a filling for cake, cream puffs, eclairs and Napoleons.

Recipe: Pastry Cream withFruit

4 large egg yolks
1/2 cup granulated sugar
1/4 cup sifted cornstarch
2 1/4 cups milk
2 peaches
3 tablespoons granulated sugar
2 tablespoons lemon juice

  • In a bowl, with an electric mixer on highspeed, beat 4 egg yolks with 1/2 cup sugar until frothy.
  • Beat in sifted cornstarch. Stir in milkand cook over low heat, stirring constantly with a wooden spoon.When the custard has thickened, remove from the heat; beat untilsmooth. Pour into a medium bowl, cover with plastic wrap, andchill.
  • Blanch peaches in boiling water, peel,and pit. Slice into a bowl and sprinkle with 3 tablespoons sugarand lemon juice. Mash; add to the custard.

    Makes about 3 1/2 cups.

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    1 Comment


    Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.

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