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How to make a crème pâtissière

How to make a crème pâtissière

How to make a crème pâtissière

Crème pâtissière, also known as pastry cream or ‘crème pat’, is a rich, creamy custard thickened with flour. It is a key ingredient of many French desserts such as soufflés, fruit tarts and mille-feuille.

Ingredients

  • 250ml of whole milk
  • 1 vanilla pod, or 1 tsp vanilla extract
  • 50g of caster sugar
  • 3 egg yolks
  • 10g of plain flour
  • 10g of cornflour
1
Bring the milk and vanilla to the boil in a saucepan then remove from the heat
2
Mix the sugar, egg yolks and flours together until thoroughly incorporated
3
Pour 1/3 of the warmed milk over the egg mixture and whisk vigorously
4
Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat
5
Cook until the mixture boils and thickens being careful not to let it burn on the bottom of the pan
6
Remove from the heat cover with cling film to prevent a skin forming. Allow to cool and place in the fridge until needed

Tip

For a silky smooth finish, whisk the crème patissière before using.

Uses

Crème pâtissière can be used in a range of puddings from Pascal Aussignac's Strawberry tart to Laurie Gear's Pear and caramelised white chocolate galette, and from Tom Aiken’s Fig tart to Galton Blackiston’s Prune and Armagnac soufflé.

 
 

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How to make a crème pâtissière

 
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