One of the most basic recipes in the pastry
world, considered the "bakers' cream," is none other than créme
patisserie. The following recipe is simple and contains basic
ingredients, but its wonderful taste is the crowning glory of many
culinary creations.
Try using it in cream puffs or pavlova.
Ingredients for créme patisserie:
Milk - 1 1/2 cups
Sugar - 1/2 cup
Cornflour - 1/4 cup
Salt - 1/4 tsp.
Egg yolk - 4
Unsalted butter - 2 tbsp.
Vanilla bean pod - 1 (alternative: 1 1/2 tbsp. extract)
Method of preparing the créme patisserie:
Pour the milk into a medium pot and add the vanilla pod.
Place the
pot over a medium-high flame and heat the milk, but don’t let it reach a
boil.
Meanwhile, whip the egg yolks with the sugar and add the cornflour
and salt until a sticky mixture is obtained.
When the milk is warm, remove the pod and, with a sharp knife, cut
it lengthwise. Scrape the vanilla pod halves with the back of the knife
to remove the contents.
Add the sticky black grains to the hot milk, mix a little, and pour
the milk into the egg yolk bowl while stirring constantly.
Pass the milk
and egg mixture through a sieve back into the pot.
Return the pot to the stove-top and cook the whole mixture over a
very low flame while stirring continuously with a wooden spoon or
spatula.
When the cream thickens slightly it is ready.
Remove the pot from the heat and add the butter. Mix well until the
butter is completely absorbed into the cream.
Transfer the cream to a
flat pan and level it. Wrap in plastic wrap to avoid crusting and
refrigerate until use.
Chef's Tip:
This creme will last you 3-4 days in the fridge.