Crème pâtissière

Crème pâtissière

Custard cream filling

By
From
Encyclopedia of Food and Cookery
Makes
500 g

This filling is good for éclairs and cream puffs as well as sponges, cakes and pastries.

Ingredients

Quantity Ingredient
375ml milk
1 vanilla bean
110g sugar
35g plain flour
2 eggs
2 egg yolks

Method

  1. Bring milk to the boil with vanilla bean. Put aside. Mix sugar and flour together, add eggs and egg yolks and beat until light. Remove vanilla bean from milk and gradually pour milk into egg mixture, stirring until well blended.
  2. Return to pan and cook over gentle heat, stirring constantly, just until boiling point. Remove from heat and continue stirring for a few minutes to release steam. Turn into a bowl to cook, then chill, covered, until ready to use.

Variations

  • Rich crème pâtissière: After cooling, fold in 190 ml whipped cream.

    Tutti-frutti créme pâtissière: Omit vanilla bean. After cooling, fold in 2 tablespoons rum, brandy or fruit liqueur, and 55 g chopped glacé fruits.

    Frangipane cream: After removing crème pâtissière from heat, beat in 60 g butter and 40 g crushed macaroons or chopped blanched almonds.
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