Crème Patissière Recipe
According to Raymond Blanc “crème patissière is to chefs what concrete is to builders” which is pretty spot on as crème patissière (otherwise known as pastry cream) is an essential part of a bakers repertoire. It is quick and easy to make and can be used in so many different ways, whether as a filling for a cake or éclairs, as lining for a fruit tart, or even as the foundation for a sweet soufflés. To scale this recipe either decrease/increase the ingredients in 25% portions.
4 Egg Yolks
125g Caster Sugar
500ml Whole Milk
1 Tsp Vanilla Paste
40g Unsalted Butter
- whisk together the egg yolks and sugar until the mixture becomes pale in colour
- whisk in the cornflour
- Combine the milk and vanilla paste and put over a medium to high heat until just before it starts to boil (little bubbles will start to form around the edge of the pan
- Add half the milk to the egg mixture (whilst simultaneously whisking it) until well combined
- Then pour the milk-egg mixture back into the remaining milk.
- whisk continuously over a low heat until the mixture thickens
- Leave to cool before use, covering with clingfilm or a disk of baking parchment to prevent a skin forming on the top
Apparently crème patissière can be kept in the fridge for up to 7 days
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