Crème Patissière

7 INGREDIENTS • 7 STEPS • 30MINS

Crème Patissière

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.

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

Ingredients

Servings

1

us / metric

17 fl oz

Milk

2 Tbsp

All-Purpose Flour

2 Tbsp

Corn Starch

1 tsp

Vanilla Extract

4

Eggs, separated

yolks only

1/3 cup

Granulated Sugar

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?

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 Eggs (4) with Granulated Sugar (1/3 cup) until pale yellow. Add flour mixture and continue stirring.

step 3 Beat 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!

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