How to make crème pâtissière
Crème pâtissière is perhaps known better in English as pastry cream. Crème pâtissière is a delicious and rich egg custard that provides the filling for a variety of pastries. You may find substituted for whipping cream in cream puffs or éclairs, or it may fill the center of a cake. Though the traditional crème pâtissière is vanilla flavored buy you’ll find various flavors such as chocolate, strawberry, rum, lemon, etc..
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Ingredients: 2 cups whole milk 1 teaspoon pure vanilla extract 1/4 teaspoon salt 4 tablespoons of cornstarch 1/2 cup + 1 tablespoon sugar 2 large eggs, beaten 4 tablespoon butter |
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Pour the milk in a sauce pan, add the salt and bring it just under a boil over medium heat. Make sure to stir the milk well very now and then. Be careful not to burn the milk. |
While the milk is heating up, in a mixing bowl, whisk in the cornstarch and sugar. Add the eggs... |
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..and whish until smooth. |
Make sure you see little bubbles on the edge on the pan then it is ready to be used. |
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With a ladle pour in the milk slowly and whisking constantly. |
Continue until all the milk is used. |
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Pour back the egg-milk mixture back into the sauce pan. |
On medium heat keep stirring until the custard get thick. |
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Here you can see that the custard is getting thicker. Keep stirring for another 2 minutes in order for the cornstarch to cook and thicken fully. |
Turn off the heat and add the vanilla extract. |
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Stir the custard well. |
Pour the custard into a bowl and add the butter and stir well. |
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and put it on top of a large bowl filled with water and ice. Put a piece of plastic on top of the custard so a skin does not form. I usually give it a cold bath so that the custard cool down a lot faster. |
Leave it for about 30/40 minutes so the custard is completely cool down. Remove it and then store in the refrigerator. The Crème pâtissière can be keep for 5 days in the refrigerator. |
