Crème pâtissière

Crème pâtissière

By
From
PS Desserts
Makes
750 g
Photographer
Mark Roper

This is a delicious, unctuous cream thickened with cornflour to add more body than Crème Anglaise. It’s also known as pastry cream, and its extra heft means that it holds up well as a filling in cakes, eclairs and profiteroles. I like to fold through a little Whipped cream for a decadent addition to fruit tarts or use it to lighten my Rice pudding.

Ingredients

Quantity Ingredient
300ml milk
225ml thickened cream, (35% milk fat)
100g caster sugar
1/2 vanilla bean, halved and seeds scraped, (optional)
15g cornflour
60g egg yolk, (about 3)

Method

  1. Combine the milk and cream in a saucepan. Add half of the sugar and the vanilla bean and seeds and bring to a simmer.
  2. In a large bowl, whisk the remaining sugar and all of the cornflour into the egg yolk until pale and thick.
  3. Strain a little of the hot milk mixture through a sieve into the egg yolk mixture, whisking constantly. Continue straining in the milk mixture, bit by bit, and whisking.
  4. Pour the mixture back into the pan. Place over medium heat and bring to a simmer, whisking all the time until the crème pâtissière is thick and shiny.
  5. Remove from the heat and keep whisking as it cools. It is now ready to use. If not using immediately, press a piece of plastic wrap directly onto the surface or dust with pure icing sugar to prevent a skin from forming.

Notes

  • Unlike crème anglaise, pastry cream needs to come back to a simmer to cook the cornflour. The addition of the cornflour prevents the egg yolk from scrambling so there’s no need to worry about over-cooking.

    You can store the crème pâtissière in the fridge for up to 1 week.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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