The Crème Pâtissière

The Crème Pâtissière is one of the queen cream for French pastry. The Crème Pâtissière  must be soft, fragrant. It is intended to stuff or hide desserts funds. Gourmets, for their part, do not hesitate to eat it as it is, with a spoon…

tarte aux framboises et creme patissiere

First, here is the list of the different ingredients you will need to make the Crème Pâtissière 

  • 3 egg yolks
  • 1 big cup or 250 ml milk with 1/2 vanilla pod
  • 2 oz or 50 g caster sugar
  • 1 oz or 25 g cornflour

Now, here are the different steps you will need to follow to make the Crème Pâtissière 

First, put the milk in a saucepan over low heat. Use a sharp knife to scrape the vanilla seeds into the milk and then add the vanilla pod as well and whisk. Heat the milk until it is almost simmering, then remove from the heat, cover with cling film and leave to infuse for a bout 20 minutes.

Remove the vanilla pod. Meanwhile, whisk the 3 egg yolks left and caster sugar until light and creamy. Gradually add the cornflour, whisking well. Slowly pour half the infused milk into the egg mixture, beating as you pour, then transfer the mixture back into the saucepan with the remaining milk. Put over a medium-low heat and stir continuously for about 10 minutes or until the mixture begins to thicken.

In Conclusion : Remove from the heat, whisk in a knob of butter to get a lovely and smooth mixture. Let cool down.

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