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Creme Patisserie (French pastry cream) Recipe

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This recipe for Creme Patisserie (French pastry cream), by , is from Mashfica, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 cups whole milk
4 large yolks
2/3 cup superfine sugar
3 Tbl. cornstarch
2 Tbl. unbleached AP flour
2 tsp. pure vanilla extract
4 Tbl. sweet butter

Directions:
Directions:
In a medium saucepan, heat 2 cups of milk to a boiling point.
While the milk is heating, whisk egg yolks, sugar, flour, cornstarch and the remaining 1/4 cup milk.
Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
Return the mixture to the saucepan and cook over medium-high heat until the mixture thickens and boils.
Whisk constantly.
Reduce heat to low and cook for another 2 minutes.
Remove from the heat and stir in the vanilla and butter pieces.
Pour into a bowl, press plastic wrap on the surface to prevent a skin from from foaming and chill in the fridge for at least 2 hours before using.

Number Of Servings:
Number Of Servings:
makes 2 1/2 cups
Preparation Time:
Preparation Time:
3 hours start to finish
Personal Notes:
Personal Notes:
This cream is used for the fresh fruit tart and you can just put it in a pretty bowl and serve with fresh berries and butter cookies.
I got to perfect this recipe when I trained in France and it is by far the best cream that I have ever had.
You can keep in the fridge for 2 weeks. Don't freeze.

 

 

 

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