CREME PATISSIERE (PASTRY CREAM)

YIELD: 600g

Ingredients:

120g granulated sugar

2 egg yolk

1 egg

40g cornstarch

480ml milk

1 tsp vanilla extract

20g unsalted butter (Optional)

Method:

1. Place the sugar, egg and yolks, cornstarch and in a bowl. Whisk until you have a smooth mixture, and set aside.

2. Add the milk, vanilla extract, and butter (if use) into a saucepan. Heat the milk over medium heat and bring it to a simmer.

3. As soon as the milk starts to bubble, pour the egg-cornstarch mixture to hot milk.

4. Heat the custard base, over medium-low heat, while whisking continuously until it starts to thicken – the longer it cooks, the thicker it becomes. (For using as filling for Eclairs, I cook approximately 7-8 minutes).

5. Strain the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on the top.

6. Let the custard cool down to room temperature and then let it chill in the fridge for a few hours.

7. Use as needed after the pastry cream has been chilled.

What Pastry Cream used for:

Creme patissiere can be used in a variety of ways:

• eaten plain like a pudding

• used as layer(s) in trifle, made with layer of custard, whipped cream, fruit, graham crumbs, or sponge cake.

• used to fill eclairs, cream puffs, pastries, donuts, and tarts.

Good luck and have fun baking!