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Baking 101: the 10 basics everyone should know


Pastry cream

Pastry cream is used in a myriad of various desserts. It’s especially known for being the delicious filling of éclairs and cream puffs.

To make pastry cream at home, start by heating milk with vanilla and sugar. Bring to a boil and at the same time cream the eggs with the rest of the sugar and a pinch of cornstarch. Pour the boiling milk on top of this mixture and whisk vigorously. Place back on the heat, boil again and keep whisking. Once the cream comes to a boil, take it off the heat and pour into a cold bowl to stop it from continuing to cook. Then add the butter while whisking. Pour the pastry cream into a bowl, cover with plastic wrap and cool in the fridge for at least 1 hour.

Once your cream is ready, you can add you favorite flavors like chocolate, raspberry, lemon, or even rum!

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!