Best Creme Patissiere Recipes

CREME PATISSIERE

Steps:

• In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth and free of lumps.
• Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute. (Turning the pan as you whisk helps to easily reach all areas of pan.)
• Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla. Place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool.

CREME PATISSIERE

Steps:

• Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
• Whisk in the flours.
• Heat the milk in a saucepan until stating to boil.
• Whisk the milk into the egg mix.
• Put the whole lot back into the pan, stirring all the time until thick and boiling.
• Take the pan off the heat - cover with cling-film to prevent a skin from forming.

CREME PATISSIERE

Steps:

• Gradually add sugar to egg yolks while beating (2-3min) until mix is pale yellow and forms ribbons. Beat in flour While beating yolk mix, gradually pour in boiling milk in a stream. Pour into saucepan over moderately high heat and stir with whisk until it boils. Reduce heat to low and whisk 2-3 min. Remove from heat and beat in butter then vanilla. Serve warm or chilled.

PASTRY CREAM (CREME PATISSIERE)

Steps:

• Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
• Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
• Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
• Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.

CREME PATISSIERE FOR APPLE AND PASSION FRUIT TARTLETS

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.
• In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and vanilla bean over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the mixer on low.
• Mix until well combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then transfer to a medium bowl.
• Dust creme patissiere with confectioners' sugar or dot surface with small pieces of butter to prevent a skin from forming. Let cool before covering and transferring to the refrigerator for up to 3 days. Remove vanilla bean before using.

FRANCOIS PAYARD'S PASTRY CREAM (CREME PATISSIERE)

Steps:

• In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
• In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
• Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
• Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.

CREME PATISSIERE

Steps:

• Whisk the sugar, egg yolks and cornflour together in a bowl until smoothly combined and set aside.
• Pour the milk into a large heavy based pan. Split the vanilla pods open (If using vanilla pods) and scrape out the seeds with the tip of a knife and add these to the milk in the pan. (Alternatively add the vanilla extract to the milk) Bring to the boil, then remove from the heat.
• Pour about a quarter of the hot milk onto the egg mixture and whisk together. Then return this mixture to the rest of the milk in the pan. Put back over a gentle heat and cook, stirring continuously, until the mixture becomes thick. Remove from the heat immediately.
• Pass the mixture through a sieve into a bowl. Add the butter and stir in to melt. Place a disc of baking parchment or silicone paper directly on the surface of the creme patissiere to stop a skin forming. Leave to cool and then chill before using.

THE BEST CRèME PâTISSIèRE FILLED CHOCOLATE ECLAIRS

Steps:

• First, make the choux pastry. Put the butter in a saucepan with 450ml water. Bring the butter and water to the boil, simmer until the butter has melted. Now take the saucepan off the heat. Tip in the flour and whisk. It will become thick and be binding together.
• You can now add your eggs one at a time, you must beat vigorously as you do not want scrambled eggs! The batter will become glossy, and it will be struggling to fall of the spoon! Bingo that is the consistency you want!
• Heat the oven to 200C, line two baking trays, and fill your piping bag with the batter.
• Now time to pipe, ensure you leave space between each one. All that water that went into the batter mix at the beginning is going to cause steam, that steam will make the éclair puff. That puff is what you want, it will create that gap that you will fill with Crème Pâtissière.
• Bake for 40 minutes. Try not to open the door, as we need that steam to do its job. Once cooked, they will be crisp and golden. Leave to cool completely.
• Now to make the filling. Pour the milk in to a saucepan heat up slowly it is prone to burning so be careful). In a separate bowl combine your egg yolks, sugar, orange blossom and vanilla whisk it together. Now pour over the hot milk, whisking all the time. It will thicken, you want it very thick, again careful not to burn it. Now allow it to cool. In the meantime, whisk the cream, then whisk in the custard mixture. If you are not using straight away be sure to cover with cling film touching Crème Pâtissière. Slice the eclairs in half lengthways, pipe in your Crème Pâtissière and place the lid on.
• Heat the cream for the ganache, once just starting to bubble, remove from the heat and add your broken up dark chocolate. Stir thoroughly, allow to cool a little. Spoon over the eclairs.