Pastry Cream (creme patissiere)
Crème Pâtissière, often called pastry cream or simply crème pât, is a rich and creamy custard used in a wide variety of desserts. One of the most common uses for crème pât is as a filling for pastries. It is the star ingredient in classics like éclairs, cream puffs, and mille-feuille. Its rich flavour and stability make it perfect for layering in desserts, ensuring every bite is indulgent and satisfying. It can also be used in fruit tarts, providing a creamy base that pairs beautifully with fresh or glazed fruit.
Equipment
- 1 medium bowl
- 1 Pot with heavy base if using a pot with thin base be careful the pastry cream doesn't burn adjust the heat as required keep whisking continuously.
- 1 whisk
- 1 Pairing knife
- 1 sieve maybe - you won't have lumps don't worry!
Ingredients
- 200 ml Cream
- 30 grams Custard powder
- 30 grams Plain flour
- 300 ml Milk Long-life Milk is good to use as it has heat resistance and more stable when being cooked.
- 2 grams Vanilla beans
- 4 each Egg yolks
- 80 grams Caster sugar
- 50 grams Unsalted butter
Instructions
Getting ready to cook
- Weigh all ingredients ready
- Seperate the eggs (save or freeze the egg whites for later use)
- Split the vanilla pod lengthways and with the point of the paring knife scrape out the seeds.
- Add the cream, milk, and vanilla in a thick bottom pan.
- Bring the milk to the boil with the vanilla pod.
- Place the egg yolks sugar, and custard powder in to a bowl.
- Whisk the eggs, flour, sugar, and custard powder in a separate bowl to make a smooth paste.
- like this...
Cooking the creme patiisiere
- Add half the milk to the paste whisking continously.
- Add paste mix to the remainder of the milk. Add and return to the heat stirring until the mix has thickened.
- Cook the mix for 10-15 minutes.
- If there are any lumps pass through the fine strainer.
- add the butter whisk in the warm mix
- Pour in to bowl and leave to cool.
Notes
Tried this recipe?Let us know how it was!