Pâtissiere custard
The cream pâtissiere is used in pastry to fill tarts & tartlets , and pastries like millefeulles, eclairs....
It is usually flavoured with vanilla , coffee , chocolate , or praline, but whiskey , Grand Marnier or some fruits' liquor also could be used .
Ingredients :
4 eggs (200 g)
250 g caster sugar
1 litre full fat or semi-skimmed milk
80 g of maizena (corn starch) or special powder for flan and creme pâtissiere
100 g of butter (optional)
In a saucepan , bring to the boil the milk with the 125 g of sugar .
Put the eggs and the remaining 125 g of sugar into a large bowl and whisk well..
Then add the corn starch and whisk to combine
Remove the pan from the heat , and pour 1/3 of the boiling milk on top of the eggs' mixture stir with a hand whisk (Picture 1)
Then pour the eggs' & milk mixture in the pan with the rest 2/3 of boiling milk and stir with a hand this (Picture2).
Put the mixture on the head and bring to the boil at small heat . Cook the crème patissiere for 3 minutes and whisk the it continuously. (Picture 3).
Picture 1
Picture 2
Picture 3
Remove the pan from the heat, add the butter (or chocolate) and stir until the butter (or chocolate) has melted (Picture 4).
The butter give a nice consistency to your custard, however is not mandatory to add it., moreover for the chocolate version butter is not needed.
Pour the cream into a large bowl (or in a cooktop), the crème needs to cool down quickly (Picture 5).
Put a layer of cling film over the top , in direct contact with the surface of the cream to prevent the formation of a crust (Picture 6).
Cool in the fridge for 1-2 hours or in the freezer for 20 minutes before use .
Picture 4
Picture 5
Picture 6
Whisk patissere custard before use it.
For the vanilia or coffee version, add the extract at this stage (Picture 9)
Picture 7
Picture 8
Picture 9
