Crème pâtissière base

Crème pâtissière base

By
From
French Lessons
Makes
500 g
Prep
5 mins
Cooking time
5 mins
Photographer
Steve Brown

This base is made in the same way as a traditional crème pâtissière, but with less sugar. Remember that it is combined with French meringue as well as other sweet flavourings, and you don’t want to give your guests toothache!

Ingredients

Quantity Ingredient
360ml milk
4 egg yolks
30g sugar
20g plain flour
20g cornflour

Method

  1. Put the milk in a heavy-based saucepan and bring to the boil. Remove from the heat and set aside.
  2. Put the egg yolks and sugar in an electric mixer and whisk to the ribbon stage. Fold in the sifted flour and cornflour.
  3. Pour a third of the hot milk onto the egg mixture and whisk gently to combine. Pour back into the saucepan with the rest of the hot milk and cook gently over a moderate heat for about 5 minutes, whisking all the time. The custard will thicken to a stiff, glossy smooth paste.
  4. Remove from the heat and stand the pan in a sink of iced water. Whisk vigorously to beat out any lumps. When completely cold, store in a sealed container in the refrigerator for up to 5 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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