sweet essentials: crème pâtissière (pastry cream)
Not too long ago, I posted a recipe for a French sweet pastry (Pâte Sucrée). You can fill it with all kinds of sweet goodness. One of the things you will need is a good pastry cream, and this is the one I picked up at Le Cordon Bleu. So, you ready… Let’s get into the kitchen.
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yield
serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For sweet essentials: crème pâtissière (pastry cream)
- PLAN/PURCHASE
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2/3 csugar, granulated variety
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3 - 4 lgegg yolks
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1 1/2 tspvanilla paste
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3 Tbspflour, all-purpose variety
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1/2 cwhole milk
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1/2 cwhipping or heavy cream
How To Make sweet essentials: crème pâtissière (pastry cream)
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1PREP/PREPARE
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2You will need a whisk or an electric beater. The whisk is fine… the beater is easier.
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3Unlike 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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4If 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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5If you do not have vanilla paste, then substitute 2 teaspoons of vanilla extract.
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6Gather your ingredients (mise en place).
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7Add the egg yolks, sugar and vanilla to a medium bowl, and whisk until pale yellow, and completely combined.
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8Chef'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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9Add the flour, and continue to whisk until completely combined.
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10Add 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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11Take off heat and slowly, slowly, add about 1/4 cup to the egg/sugar mixture, while constantly whisking.
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12Chef’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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13Now, slowly add the remainder of the hot liquid in a steady stream, whisking constantly.
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14Chef’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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15Chef’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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16Return 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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17Chef’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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18Place 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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19PLATE/PRESENT
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20Use it as a filling base for all sorts of tarts, and pastries. Enjoy.
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21Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Sweet Essentials: Crème Pâtissière (Pastry Cream):
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