Pastry Cream - Great Chefs

Ready in 1h

Try this Pastry Cream - Great Chefs recipe, or contribute your own.


2 lg Eggs
1/4 c Flour
1 c Sugar
2 Egg yolks
1/4 c Hazelnut paste; (optional if difficult to find)
1 c Cream; heavy
1 1/2 c Milk; scalded
1/4 c Sugar

Original recipe makes 4



Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

Alert editor   
Calories Per Serving: 1371 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Pastry Cream - Great Chefs. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free