Creams and frostings

Egg yolk pastry cream: two recipes for cakes and pastries

Two egg yolk creams for cakes and pastries: one with butter and rum, the other with flour, vanilla, and lemon peel. Makes 2 bowls.

Slovak cuisine · Translated from Slovak ·

Egg yolk pastry cream: two recipes for cakes and pastriesSave on Pinterest

Recipe at a glance

Prep time
25 min
Cook time
25 min
Total time
50 min
Servings
2 bowls
Difficulty
Easy
Cuisine
Slovak
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Egg yolk pastry cream is a thick vanilla cream made with milk and egg yolks, ideal for pastry rolls, pastries, and cakes. The first recipe is heated over a water bath with pudding powder, flavored with rum, and finished with whipped butter. The second is a cooked cream thickened with flour and flavored with vanilla bean and lemon peel. Both can also serve as a base for buttercream or creams made with quark, a fresh dairy cheese.

Ingredients

Egg yolk cream with rum

With vanilla bean and lemon peel

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Instructions

Tip: tap a step to mark it as done.

  1. Egg yolk cream with rum

    Stir the egg yolks, vanilla sugar, and pudding powder into the milk. Set the bowl over a water bath and heat, stirring constantly, until the mixture thickens to a pudding-like consistency.

  2. Remove the bowl from the water bath, stir in the powdered sugar and rum, and place the bowl in a larger bowl of cold water.

  3. Beat the cream until completely cool. In a separate bowl, beat the softened butter, then beat it into the egg yolk mixture a spoonful at a time.

  4. With vanilla bean and lemon peel

    Add the seeds scraped from the vanilla bean and the lemon peel, cut into large pieces, to the milk. Bring to a boil on the stove, then remove from the heat, strain to remove the vanilla and lemon peel, and let cool.

  5. In a separate bowl, beat the egg yolks with the sugar until foamy. Pour the mixture into the warm milk, whisking constantly until smooth and well combined.

  6. Return the mixture to the stove and heat. Gradually whisk in the sifted flour and cook, stirring constantly, until the cream thickens.

  7. Remove the cream from the heat and let cool. Tip: combine the cooled cream with quark, a fresh dairy cheese, butter, or mascarpone.

Tip: After straining the milk, rinse the vanilla bean, let it dry, and place it in a jar of sugar. Over time, it will infuse the sugar with vanilla flavor.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
179 kcal
Protein
4.2 g
Carbohydrates
21 g
of which sugars
17 g
Fat
8.4 g
of which saturates
4.6 g
Fiber
0.2 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Žĺtkový krém do trubičiek, zákuskov a tort – 2 recepty

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