Egg-Whites Lightened Pastry Cream

Course:

Dessert

Practical information

Prep time

20 min
Cooking

15 min
Difficulty

Pause

30 min
Ready in

1 h 05
Price

Recipe
Comments (0)

The addition of bergamot oil as a flavoring to this filling is the creation of Chef Patrick Jeffroy of Carantec, France. Additionally, he sieved the pastry cream after it cooled and then lightened it with whipped cream rather than egg whites. This produced a firmer filling than the recipe below.

Recipe's Ingredients

2 eggs, separated
fine salt
8 drops bergamot oil

40 g granulated sugar
20 g flour
200 ml milk

Recipe preparation steps
1

In a large bowl, whisk together egg yolks and granulated sugar. Add flour and mix until smooth. In a small saucepan, bring milk to a boil. Whisk milk into egg mixture and then pour the whole mixture back into the saucepan. Return the saucepan to the heat and stir with a wooden spoon until smooth and thickened. Remove from the heat, transfer to a clean bowl, and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely before using.
2

Beat the egg whites with a little salt until firm. Fold the pastry cream into the egg whites. Flavor the mixture with the bergamot oil.
3

Chill until needed.
Ready !