This is a classic, if I ever saw one. The pastry cream that can be used to fill cream puffs, vlaai, fruit tarts… The recipe is directly taken from Michel Roux’s Pastry book.
Crème Pâtissière
Ingredients
6 egg yolks
125 g caster sugar
40 g flour
500mL milk
1 vanilla bean, split lengthwise
Instructions
- Whisk the egg yolks and one-third of the sugar together in a bowl to a light ribbon consistency.
- Whisk in the flour thoroughly.
- In a pan, heat the milk with the rest of the sugar and the vanilla bean.
- As soon as it comes to boil, slowly pour it onto the egg yolk mixture, stirring as you go.
- Mix well, then return the mixture to the pan. Bring to a boil over medium heat, stirring continuously with the whisk. Let bubble for 2 minutes, then pour into a bowl.
- Cover with cling film, and chill until needed.