Crème Pâtissèrie
A classic thick Crème Pâtissière (pastry cream) perfect for filling cakes and pastries
Servings: 700 ml (approx)
Equipment
- saucepan
- heatproof mixing bowl
- balloon whisk
- wooden spoon
- baking parchment
Ingredients
- 500 ml (18floz) whole milk
- 4 large egg Yolks
- 125 g (4oz) caster sugar
- 50 g (2oz) plain flour
- 1 teaspoon vanilla extract
- 25 g (1oz) butter (optional)
Instructions
- Pour 500ml milk into a saucepan. Heat gently and allow to come almost to the boil. Set the pan aside.
- In a large bowl whisk 4 egg yolks and 125g sugar together until pale, then whisk in 50g plain flour and mix until smooth.
- Pour half of the hot milk slowly into the egg mixture whisking all of the time. Then pour the egg/milk mixture slowly back into the pan, continuing to stir all of the time.
- Return to a low heat and cook whilst stirring constantly until the mixture boils and bubbles puff up though the custard, continue to cook for 1 minute. Remove from the heat.
- Add 25g butter if using and stir until it has melted and combined with the custard. Then stir in 1 teaspoon vanilla extract. Pour the custard into a clean bowl (passing it through a sieve if necessary).
- Cover with a crumpled piece of dampened baking parchment ensuring that it is in direct contact with the custard to prevent a skin from forming. Set aside to cool. Then chill for 2 hours. Whisk to loosen and use as required
Notes
Cook's tips
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- Avoid boiling the milk, bring it to a gentle simmer.
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- To avoid lumps , make sure the flour is whisked well with the egg yolks and sugar before adding the milk .
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- Whisk quickly and pour slowly when adding the hot milk to the egg mixture.
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- Whisk or stir vigorously and continuously while the pastry cream is cooking. Don't forget to go all the way to the bottom of the pan and around the edges - these are the two areas that will start to thicken first.
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- Don't be tempted to increase the heat to speed up the process. Work with low heat and take your time.
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- Strain the pastry cream for a smooth texture.
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- After chilling, whisk by hand until smooth and creamy.