sweet essentials: crème pâtissière (pastry cream)

How To Make sweet essentials: crème pâtissière (pastry cream)

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need a whisk or an electric beater. The whisk is fine… the beater is easier.
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  Step 3
  Unlike other custards, pastry cream must to be brought to the boil. The flour will cook well, and you won’t be left with a floury taste. In addition, the heat allows the eggs to form strong bonds, with the flour that really thicken and stabilize the pastry cream. 
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  Step 4
  If there is one secret to making a good Crème Pâtissière it is the constant whisking. Once you add the hot liquid to the eggs, the whisking never stops.
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  Step 5
  If you do not have vanilla paste, then substitute 2 teaspoons of vanilla extract.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 7
  Add the egg yolks, sugar and vanilla to a medium bowl, and whisk until pale yellow, and completely combined.
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  Step 8
  Chef's Note: The reason mine does not look pale yellow is because I am using brown coconut sugar, for this particular batch.
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  Step 9
  Add the flour, and continue to whisk until completely combined.
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  Step 10
  Add the milk and cream to a small saucepan over medium-high heat, and slowly bring up to the boil, about 3 – 4 minutes.
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  Step 11
  Take off heat and slowly, slowly, add about 1/4 cup to the egg/sugar mixture, while constantly whisking.
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  Step 12
  Chef’s Note: This is called tempering the eggs. If you add the hot milk/cream too fast, you will cook the eggs, and we do not want scrambled eggs.
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  Step 13
  Now, slowly add the remainder of the hot liquid in a steady stream, whisking constantly.
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  Step 14
  Chef’s Tip: Take the saucepan and wash it out. That way it will not have a film of dried milk on the bottom.
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  Step 15
  Chef’s Tip: If some of the eggs cooked (it can happen), and you have little bits in your Crème Pâtissière, no worries. Just push it through a fine-mesh sieve before returning to the stovetop.
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  Step 16
  Return the mixture to the saucepan, and place over medium-high heat. Bring to a boil, while constantly stirring. Then reduce heat to medium, and whisk for an additional 2 minutes, or until nice and thick.
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  Step 17
  Chef’s Tip: If you feel that the Crème Pâtissière is heating up too fast, remove it from the heat periodically while stirring. 
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  Step 18
  Place in a bowl, and press a piece of cling film over the surface, then place in the fridge until ready to use. You can make this 3 to 4 days in advance.
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  Step 19
  PLATE/PRESENT
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  Step 20
  Use it as a filling base for all sorts of tarts, and pastries. Enjoy.
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  Step 21
  Keep the faith, and keep cooking.
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