Creme Patissiere / Pastry Cream
There are many different versions of creme patissiere. This is the one I learnt at Ecole Banette. Do use whole milk rather than any other type. Once it is cooked, cool quickly and store until needed.
Equipment
- Large bowl, smaller bowl, saucepan, spatula
Ingredients
- 500 millilitres whole milk
- 50 grams butter
- 100 grams sugar granulated or caster
- 20 grams cornflour
- 2 medium eggs
Instructions
- Half fill a large bowl that your mixing bowl will fit into with cold water.
- Melt the butter in the milk in a saucepan
- Mix the cornflour and the sugar together in a bowl.. Add the eggs and beat well
- Pour a little of the warmed milk and butter into the eggs, cornflour and sugar. Mix well
- Pour all the mixture back into the saucepan and cook until thick (about 3 minutes)
- Pour the mixture back into the bowl and carefully place into the larger bowl of cold water to cool. Place a plate on top of the bowl to stop a skin forming
- The mixture can be kept for 2 days in the refrigerator. It does not freeze well.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
