Crème pâtissière (Pastry cream)



Is it possible not to like the crème pâtissière? 

Milk, egg yolks, butter, sugar and vanilla: comfort food taste and smooth texture, this cream is naturally used as a filling for many delicious desserts: Mille Feuille, Saint Honoré, Frangipane, not to mention éclairs and réligieuses.

It was created under Louis XIV reign, in 1689 and it aged really well: the contemporary pastry chefs revisited this basic cream adding unusual flavors to it: green tea, berries, salted butter caramel, and even champagne!

Here is the basic recipe:

Ingredients (for about 600 g)
FYI: enough for a Millefeuille for 6 people

- 500 g of whole milk
- 25 g + 75 g of sugar
- Vanilla (preferably fresh)
- 80 g of egg yolks
- 40 g of cream powder (or corn starch)
- 50 g of butter in cubes

Instructions:

Check out the video (or the text underneath):





- Bring the milk, the vanilla, and the 25 g of sugar to a boil
- At the same time, Whisk the egg yolks and 75g of sugar until pale
- Add the cream powder to the egg yolks and whisk again
- When the milk boils, add some of it to the egg yolks mix, and whisk again
- Add the egg yolks mix to the boiling milk... whisking
- When the cream becomes thick remove it from the heat and add the cold butter. Whisking
- Wrap it in a plastic film and bring it to the fridge 
- When it's completed cooled down whisk it again (with a whisk or a mixer).
- Use a pipping bag to lay it

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Meet the author

Hi there! I'm Lucia Tahara, welcome to my blog!

I'm a Brazilian living in France since 2002 and working as a Business Developer at Google.

This blog is about my 5 months sabbatical to become a pastry cook at the 'Institut National de la Boulangerie Pâtisserie', one of the best French pastry schools in the world.

Recipes, tips, techniques, video tutorials, but also posts related to the sabbatical experience will populate this space little by little.

My favorite pastries

Saint honoré
Macaron (coming soon)
Fraisier (coming soon)


Tutorial videos

Crème pâtissière (pastry cream)
Millefeuille (assembly)
Pâte feuilletée (puff pastry)
Choux dough (coming soon)
Sweet pie dough (coming soon)
More to come...