Crème Pâtissière Recipe:
It is a rich, custard used as a filling for cakes, small pastries and flans. Its light, smooth, cool texture contrasts and compliments both sponge cakes and pastries alike.
- 3 egg yolks.
- 50 g (2 oz) caster sugar.
- 35 g (1 1/2 oz) plain flour, sifted.
- 300 ml (1/2 pint) milk.
- 5 ml (1 tsp) vanilla essence.
- 1 egg white.
- 150 ml (1/4 pint) double cream.
- Whisk the egg yolks and 15 g (1/2 oz) caster sugar in a bowl until pale and thick.
- Fold in the flour.
- Put the milk and the vanilla into a saucepan and bring almost to the boil.
- Gently whisk he hot milk into the egg and flour mixture.
- Strain the mixture through a nylon sieve, back into the saucepan.
- Cook the custard over a gentle heat, stirring, until the mixture thickens.
- Pour the hot custard into a clean bowl.
- Cover the surface closely with clingfilm to prevent a skin forming.
- Allow the custard to cool completely, but not set too firmly.
- Whisk the egg white until stiff.
- Gradually whisk in the remaining caster sugar.
- Whip the cream until thick.
- Whisk the cooled custard until smooth.
- Gradually fold in the egg white then the cream.
- Cover the crème pâtissière with clingfilm and
- Thoroughly chill before using.