Crème Pâtissière

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

  • Servings: makes about 750 g
  • Difficulty: easy
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Ingredients

6 egg yolks
125 g caster sugar
40 g flour
500mL milk
1 vanilla bean, split lengthwise

Instructions

  1. Whisk the egg yolks and one-third of the sugar together in a bowl to a light ribbon consistency.
  2. Whisk in the flour thoroughly.
  3. In a pan, heat the milk with the rest of the sugar and the vanilla bean.
  4. As soon as it comes to boil, slowly pour it onto the egg yolk mixture, stirring as you go.
  5. 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.
  6. Cover with cling film, and chill until needed.

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