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Black Raspberry Pastry Cream


This fresh-tasting berry pastry cream is incredible hidden away in chocolate or lemon pastry. It’s also wonderful layered into a Génoise cake or petite crepe cakes.


  • 1 1/4 cups whole milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1/4 cup strained black raspberry puree
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons Chambord


  1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam.
  2. While the milk is warming, whisk together the egg yolks, sugar, flour and cornstarch until the mixture is completely smooth.
  3. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
  4. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170 degrees F on a digital thermometer and is very thick.
  5. Remove from the heat; stir in the black raspberry puree, vanilla extract, and Chambord.
  6. Chill the cream before filling pastry.

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Yield: approximately 2 cups


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