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Creme Patisserie (French pastry cream) Recipe

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This recipe for Creme Patisserie (French pastry cream) is from Mais fica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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