Creme Patissiere
A basic pastry cream made from scratch!
このレシピの生い立ち
My baking is generally less sweet than typical American recipes. It's rich and creamy, but just the right sweetness :-)
Creme Patissiere
A basic pastry cream made from scratch!
このレシピの生い立ち
My baking is generally less sweet than typical American recipes. It's rich and creamy, but just the right sweetness :-)
作り方
- 1
Add milk into a sauce pan and cook over medium heat.
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- 2
Meanwhile, place yolks/sugar in a heatproof mixing bowl.
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- 3
Whisk until light and fluffy.
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- 4
Add corn starch/vanilla/salt. whisk until a smooth mix.
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- 5
Just about boil the milk. Remove from heat.
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- 6
Pour the hot milk in a thin, slow stream into egg mixture.
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- 7
Note: WHISK continuously while adding milk.
- 8
Set strainer over the saucepan.
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- 9
Pour the mixture through a strainer back into the saucepan.
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- 10
Cook over medium heat, whisking constantly with French whisk
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- 11
Continue to cook until thickened and boiling.
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- 12
If it begins to bubble, continue whisking for 1 minute.
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- 13
Remove from heat, whisk in butter until thoroughly combined.
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- 14
Transfer the cream to a heatproof bowl.
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- 15
Immediately cover the surface with a plastic wrap.
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- 16
NOTE: To prevent the skin from forming.
- 17
Allow it to cool completely until room temperature.
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- 18
Chill for at least 2 hours or until ready to serve.
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- 19
NOTE: After chilled in a fridge, it gets hardened, so grab →
- 20
a whisk and quickly mix to make it smooth and ready :)
コツ・ポイント
The cream can be stored in an air-tight container w/ plastic wrap on the surface, and refrigerated for up to 3 days
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