Master the Art of Making Australian Pavlova

Welcome to another exciting cooking adventure! In this episode of “Around the World in 80 Dishes,” we’ll be learning how to make an exquisite Australian Pavlova. Join me, Tanya Steel from, as I team up with the talented Chef Jones at the CIA to bring this delightful dessert to life.

Master the Art of Making Australian Pavlova
Master the Art of Making Australian Pavlova

Creating the Perfect Patisserie

Today, we’ll be focusing on making the creme patisserie, a key component of the pavlova. To begin, we’ll prepare a slurry by combining cold milk and heating up the rest in a pan. This method ensures that when we introduce the slurry to the hot milk, it evenly distributes and prevents any curdling.

To enhance the flavor, we’ll infuse the milk with a vanilla bean. Chef Jones demonstrates how to extract the seeds from the bean, adding an extra layer of richness to the creme patisserie. A portion of the sugar is also added to the milk to protect it from burning, while the remaining sugar is mixed with the slurry. The goal is to dissolve all the ingredients completely, ensuring a smooth and lump-free texture.

Once the milk mixture reaches a boil, we carefully pour it onto the slurry, combining the two liquids. The mixture is then returned to the heat, where it is cooked until it thickens. Our secret ingredient, corn starch, gives this creme patisserie a firm and creamy consistency.

A Creamy Delight Awaits

The creme patisserie we’ve created is quite stiff, thanks to the addition of corn starch. This allows us to further enrich the cream later on. As we blend it, you’ll notice bubbles forming, but there’s no need to panic. These bubbles will dissipate, leaving behind a delectable and velvety smooth cream.

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Although it may appear flexible while hot, rest assured that it will set into a firm texture. In our next video, we’ll show you how to bring it back to a more pliable consistency. The possibilities are endless with this versatile creme patisserie!


Q: What is creme patisserie?
A: Creme patisserie, also known as pastry cream, is a rich and smooth custard-like cream used in various pastries and desserts.

Q: Can I use a different thickening agent instead of corn starch?
A: Yes, you can experiment with other thickeners like flour or gelatin to achieve your desired consistency. However, keep in mind that the texture and flavor may differ.

Q: Is it necessary to use a vanilla bean, or can I substitute with vanilla extract?
A: While vanilla extract can be used as a substitute, using a vanilla bean adds an extra depth of flavor and visual appeal to the creme patisserie.


Congratulations! You’ve successfully mastered the art of making creme patisserie, a crucial component in creating the perfect Australian Pavlova. Stay tuned for the next exciting part of our culinary journey, where we’ll learn how to make the raspberry sauce, glaze, and assemble this divine dessert. Keep honing your cooking skills, and remember to check out Hook’d Up Bar and Grill for more delightful recipes and tips!

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