It's Not too tricky to make

Creme Patissiere

If you make any kind of choux pastry you need to know how to make Crème Patissière. I don't like to complicate things so my fillings is simple and delicious, and recipe easy to follow.
It'll take around 30MIN to prepare Creme Patissiere recipe
This recipe is for 30

There are some things in our cooking journey which are more intimidating the others – in my it was the Creme Patissiere. I always thought that it’s something extremely difficult. Especially looking at all this professional pastry chef. Recipes which I’ve been looking at back then had so many steps I’ve literally gave up at the very beginning. And by the very beginning I mean reading first few steps :)

After wile I figured out that Creme Patissiere recipe don’t have to be so long and complicated and if you look at it it’s nothing else then home made custard.

So start with me. After making the filling, it will be time for Choux pastry which, in combination, will be unbeatable with the store ones. Are they any down side you may ask? For me it’s only on.. the time you have to wait until you can use it. These few hours are hard to survive, and that is why I like to use different pastry filling. But it will be for another recipe.

Ingredients:

  • 225ml milk
  • 1 tsp (5ml) vanilla extract
  • 3 large egg yolks
  • 100g caster sugar
  • 15g cornstarch
  • 15g plain all-purpose flour

How to make Creme Patissiere

  1. In the saucepan heat up the milk and vanilla. Bring to the boil. If you are using vanilla extract not vanilla pods, you don’t have to simmer it for a long time. Turn off the heat and cool down for a minute or two.
  2. In the meantime, whisk the egg yolks with sugar in a large bowl until they are pale. Then add and beat in both flours.
  3. While whisking continuously, pour over the milk mixture and transfer back to the saucepan. Keep whisking, gently bring back to the boil and simmer for one minute.
  4. Turn off the heat and pour into clean bowl. Cover with a cling film and leave to cool completely. Chill for several hours or overnight before use. You can keep it refrigerated for up to five days.
  5. Fill the pastry (you should be able to fill around 36 mini choux buns or 30 eclairs) and enjoy.

Tip – changing the flavour

To change the flavour try to use this use this techniques:

Orange flavour – omit 25ml of milk, and replace the vanilla with the zest of one orange. Also add the juice of half an orange in the final simmering.

Chocolate flavour – add 75g of dark chocolate during the final simmering.

Any flavoured sugar – omit the vanilla extract and replace the caster sugar with any other flavoured sugar e.g you may use lavender sugar.

You'll need