Cream Patisserie

I have been asked for my basic recipe for Cream Patisserie and as I always try to share my favourite recipes with everyone, so here it is (sorry it took so long Nicki).
Cream patisserie is a rich, thick custard made from a mixture of milk, eggs, sugar, flour or cornstarch that is cooked on the stove. It’s a staple cream in the pastry kitchen, used to fill cakes, cream puffs, éclairs, napoleons, mille feuille, fruit tarts and other pastries. Vanilla beans, liqueurs, chocolate, coffee and fruit purees are some complementary flavours that are added to the cream before spreading, piping or dolloping onto your masterpiece. Whipped cream may also be added to cream patisserie for a lighter result.
There are so many ways you can make and prepare even the most basic of recipes. This is my version Cream Pat.  I find if you add more eggs it becomes too eggy in flavour and I find that I am just trying to counteract that with other flavours.  So I stick to two whole eggs.  If you use just egg yolks it tastes nice and rich, but do you have a plan for your whites or do you want to freeze them?  Using whole eggs you just need to take it a bit slower when applying the heat or use a Thermomix of course.
Cream Patisserie
Ingredients
500 ml Milk
1# Vanilla bean pod
100 gm Castor sugar
2 # Eggs (size isn’t too critical in this recipe)
55 gm Corn flour
Method
Bring the milk to the boil, mixing in the vanilla pod and 50gm castor sugar
Whisk together eggs and 50gm of castor sugar
Add sifted corn flour
Mix in well
Add half the warm milk into the flour mix and whisk in well ensuring there are no lumps
Place back on the stove and bring back to the boil, stirring until it thickens
Pour off into a plastic wrap lined tray and then cover as well.  This will prevent the air getting to it and forming a skin.
When it’s cool and you’re ready to use it whip it up with a whisk and pipe or fold in some whipped cream and pipe.
Method for Thermomix owners
As you know same ingredients chuck it all in at once  speed 3 – 3.5  for 6 mins 80c.  If its not thick enough go a bit longer you milk just came out of the fridge eheheheeee.
My 3 tips on making cream patisserie
Eggs are the main flavouring, colouring and thickening agent. So use fresh the freshest for best results.
Cornflour is used as a stabilizing agent
Boiled milk is added gradually into the egg mixture to ensure the eggs will not cook immediately.
When the whole mixture is cooked over stove, low heat is much preferred to prevent burning and overcooking of the cream.
Cream patisserie is best used immediately once cooled and whisked. When it is still at the pudding stage, it can be kept for up to 3 days in the fridge

Author: Bec

Chef/Patissier

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