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Crème Patissière

7 INGREDIENTS • 7 STEPS • 30MINS

Crème Patissière

Recipe

4.0

2 ratings
An easy recipe for classic, vanilla-flavored creme patissiere. This pudding-like pastry cream can be used in Napoleons, fruit tarts, eclairs and more.
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An easy recipe for classic, vanilla-flavored creme patissiere. This pudding-like pastry cream can be used in Napoleons, fruit tarts, eclairs and more.
author_avatar
Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/

30MINS

Total Time

$10.54

Cost Per Serving

Ingredients

Servings
1
us / metric
Milk
17 fl oz
Milk
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Corn Starch
2 Tbsp
Corn Starch
Vanilla Extract
1 tsp
Vanilla Extract
Egg
4

Sponsored

Eggland's Best Classic Eggs, separated
yolks only
Granulated Sugar
1/3 cup
Granulated Sugar
Heavy Cream
1/2 cup
Heavy Cream

Nutrition Per Serving

VIEW ALL
Calories
1363
Fat
68.7 g
Protein
47.2 g
Carbs
134.1 g
Love This Recipe?
Add to plan
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Crème Patissière
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author_avatar
Sweet and Savory by Shinee
Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!
http://www.sweetandsavorybyshinee.com/

Cooking Instructions

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step 1
In a small bowl mix together the Corn Starch (2 Tbsp) and All-Purpose Flour (2 Tbsp).
step 1 In a small bowl mix together the Corn Starch (2 Tbsp) and All-Purpose Flour (2 Tbsp).
step 2
Bring Milk (17 fl oz) and Vanilla Extract (1 tsp) to a boil. Once it boils, turn off the heat.
step 2 Bring Milk (17 fl oz) and Vanilla Extract (1 tsp) to a boil. Once it boils, turn off the heat.
step 3
Beat Eggland's Best Classic Eggs (4) with Granulated Sugar (1/3 cup) until pale yellow. Add flour mixture and continue stirring.
step 3 Beat Eggland's Best Classic Eggs (4) with Granulated Sugar (1/3 cup) until pale yellow. Add flour mixture and continue stirring.
step 4
To temper the egg yolk mixture, add about 1/2 cup of the milk and mix quickly. Add the egg mixture to the milk. Cook over medium heat stirring frequently until it thickens.
step 4 To temper the egg yolk mixture, add about 1/2 cup of the milk and mix quickly. Add the egg mixture to the milk. Cook over medium heat stirring frequently until it thickens.
step 5
Transfer to a clean bowl and set it over ice bath. Cover with plastic wrap so that it touches the cream and refrigerate it.
step 5 Transfer to a clean bowl and set it over ice bath. Cover with plastic wrap so that it touches the cream and refrigerate it.
step 6
Whip Heavy Cream (1/2 cup) until it forms stiff peaks. Don’t overbeat it. Add whipped cream to the pastry cream and mix until well combined.
step 6 Whip Heavy Cream (1/2 cup) until it forms stiff peaks. Don’t overbeat it. Add whipped cream to the pastry cream and mix until well combined.
step 7
Serve and enjoy!
step 7 Serve and enjoy!

Tags

Snack
Shellfish-Free
Dessert
French
Vegetarian
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