Crème Pâtissière / Pastry Cream Recipe

Crème Pâtissière / Pastry Cream Recipe


confectioners’ custard, or creme patissier has many uses I like it as a base for fruit tarts and it’s also a main constituent for one of my favorite tarts: tarte à la crème a, er, a very simple tart with a levened pastry pâte levée to make a pint of creme patissier take eighteen fluid ounces of milk and pour this into a heavy-bottomed saucepan and bring to the boil take a vanilla pod split it lengthways here you can see the vanilla seeds inside and place this into the hot milk and very gently simmer for around five
minutes before removing from the heat and removing the vanilla pod in the meantime take six egg yolks four ounces of caster sugar and cream together then whisk in one ounce of plain flour and three quarters of an ounce of corn flour take around 100 ml or three and a half fluid ounces of the hot milk and pour this into the egg and sugar and flour mix and whisk until well blended then put back on the heat and bring back to the boil whisking until smooth gradually adding the remaining milk as you whisk and boil for one minute whisking all the while after a minute the custard should have thickened nicely and this can be transferred to a bowl to be left to cool until you need it to prevent a skin from forming as it cools you can sprinkle a little bit of caster sugar on top as I said before, one of my favorite uses of this custard it is to make a tarte a la creme to make this tart we need to make our levened pastry for which we need two hundred and fifty grams of plain
flour and eighty grams of luke warm milk make a well in the flour and add the luke warm milk take fifteen grams of yeast and crumble
this into the mix then add one egg weighing around fifty grams twenty five grams of caster sugar and five grams of salt then mix to obtain a supple and smooth dough which we’ll now leave the ten minutes to
rest before incorporating a hundred grams of
softened butter which we’ll need in energetically until the dough detatches nicely from the work
surface and is not quite so sticky we then leave this dough to rest at room temperature for about an hour for the dough to increase in volume we’ll then leave it in the fridge until
the dough has hardened a little once the dough has firmed-up in the
fridge we can roll it out into a disk about an
inch larger than the tin we’re going to line so that it forms a lip to the tart to hold in the filling fill the tart with the creme patissiere and top with strips of the pastry
to form a latticework then glaze with a beaten egg yolk and
leave to rest for an hour before baking in the oven at a hundred and eighty degrees C for
ten minutes before dropping the temperature to a
hundred and fifty degrees C for a further twenty minutes then the tart is done and can be left to cool a variation could be to drop prunes
into the custard before baking for a tarte au pruneaux

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  1. Wanting to make some vanilla slices. I am disappointed with supermarket ones. So will fill mine with plenty of creme patissiere and cook my puff pastry properly instead of eating that bland soggy stuff. So thank you for the instructions.

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