Creme Patissiere Recipes

CREME PATISSIERE

Steps:

• In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth and free of lumps.
• Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute. (Turning the pan as you whisk helps to easily reach all areas of pan.)
• Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla. Place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool.

CREME PATISSIERE

Steps:

• Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
• Whisk in the flours.
• Heat the milk in a saucepan until stating to boil.
• Whisk the milk into the egg mix.
• Put the whole lot back into the pan, stirring all the time until thick and boiling.
• Take the pan off the heat - cover with cling-film to prevent a skin from forming.

CREME PATISSIERE (PASTRY CREAM)

Steps:

• Gather the ingredients.
• Set out a large bowl, a medium saucepan, a whisk or heavy spoon, and a sieve or strainer.
• In the medium-sized saucepan, heat the milk with the vanilla bean over medium heat almost to boiling.
• While the milk is heating, mix the egg yolks and sugar together in the large bowl.
• Then whisk in the flour and cornstarch until the mixture is smooth.
• Remove the vanilla bean from the milk.
• Then, gradually whisk the hot milk into the egg mixture. Do this very slowly as you don't want the yolks to cook from the heat of the milk.
• Strain the mixture back into the saucepan.
• Place over medium heat, stirring or constantly whisking until the mixture thickens and reaches a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the pastry cream smooth.
• Remove the pastry cream from the heat. Stir in the vanilla flavoring at this point if you did not use a vanilla bean. Place a layer of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and leave to cool to room temperature.
• The pastry cream can be used when cool, or covered and refrigerated for up to several days until needed. Stir chilled pastry cream before using.

CREME PATISSIERE

Steps:

• Whisk the sugar, egg yolks and cornflour together in a bowl until smoothly combined and set aside.
• Pour the milk into a large heavy based pan. Split the vanilla pods open (If using vanilla pods) and scrape out the seeds with the tip of a knife and add these to the milk in the pan. (Alternatively add the vanilla extract to the milk) Bring to the boil, then remove from the heat.
• Pour about a quarter of the hot milk onto the egg mixture and whisk together. Then return this mixture to the rest of the milk in the pan. Put back over a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately.
• Pass the mixture through a sieve into a bowl. Add the butter and stir in to melt. Place a disc of baking parchment or silicone paper directly on the surface of the creme patissiere to stop a skin forming. Leave to cool and then chill before using.

CREME PATISSIERE

Steps:

• Gradually add sugar to egg yolks while beating (2-3min) until mix is pale yellow and forms ribbons. Beat in flour While beating yolk mix, gradually pour in boiling milk in a stream. Pour into saucepan over moderately high heat and stir with whisk until it boils. Reduce heat to low and whisk 2-3 min. Remove from heat and beat in butter then vanilla. Serve warm or chilled.