Pastry cream, or Crème pâtissière in French , is a key ingredient in many French desserts and can be used in a variety of ways. It's a thick custard that can be used as a filling in cakes, tarts or pastries. My favourite low carb way to eat it is spreading it over cakes, in parfaits or filling fruit tarts with it!
The first step to making a pastry cream is to mix some egg yolks with the erythritol and the arrowroot powder. You'll end up with a light and creamy yellow cream. In a small pot, heat the heavy cream just until it starts to bubble. Once it does, turn off the heat immediately.
This sugar-free French pastry cream is the perfect filling for low-carb desserts. It’s easy to double the batch so you’ll have plenty of creme patissiere if you need more. I came up with this recipe while I was working in my new Keto Chaffles book where I used this deliciously creamy vanilla custard pastry filling to make keto approved eclairs.
The first step to making a pastry cream is to mix some egg yolks with the erythritol and the arrowroot powder. You'll end up with a light and creamy yellow cream. In a small pot, heat the heavy cream just until it starts to bubble.