Is There Egg in Pastry Cream? An In-Depth Look
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5 min read
In traditional recipes, yes, pastry cream—also known as crème pâtissière—is made with eggs, specifically egg yolks, which are essential for achieving its rich flavor and classic creamy texture. Its origins trace back to 17th-century France, where chefs perfected the combination of egg yolks and starches to create a stable filling used in a wide range of desserts.
