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Cream Patisserie

I’ve been asked to post my basic recipe for creme patisserie, and as I always try to share my favourite recipes with everyone, here it is (sorry it took so long Nicki).
Creme patisserie is a creamy, 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, choux pastry like éclairs, mille-feuille, fruit tarts and other delicacies. 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 the 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 of Creme Pat.  I find if you add more eggs it becomes too eggy in flavour although you can counteract this with vanilla or other flavours.  So I stick to two whole eggs.  If you use just egg yolks it tastes beautiful 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.
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Cream Patisserie
Cream Patisserie
  • 500 ml Milk
  • 1# Vanilla bean pod
  • 100 gm Castor sugar
  • 2 # Eggs (size isn’t too critical for this recipe but as a rule 55- 59 gm)
  • 55 gm Cornflour
  1. Bring the milk to the boil, mixing in the vanilla pod and 50gm castor sugar
  2. Whisk together eggs and 50gm of castor sugar
  3. Add sifted corn flour
  4. Mix in well
  5. Add half the warm milk to the flour mixture and whisk in well ensuring there are no lumps
  6. Place back on the stove and bring back to the boil, stirring until it thickens
  7. 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.
  8. 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.
  9. !Method Thermomix
  10. As you know, use the same ingredients, weight them all in together and set to speed 3 - 3.5/6 mins/ 80c.  If it's not thick enough, cook a bit longer especially if your milk just came out of the fridge. We're waiting for the cornflour to cook out and thicken the mix.

My 3 top tips for making cream patisserie

Eggs are the main flavouring, colouring and thickening agent. So use the freshest you can get for best results.
Cornflour is used as a stabilising agent
For the Conventional method, boiled milk is added gradually into the egg mixture to ensure the eggs will not cook immediately.
When the whole mixture is cooked over a stove, low heat is 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.

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