Wednesday, 4 December 2013

Basic recipe #1: Crème pȃtissière

The recipe I am working on this week calls for crème pȃtissière. This is no big surprise, since this thick, creamy custard forms the basis of many classic French cakes such as éclairs, fraisier, mille feuille, and so on—have I got you drooling yet? If you don't know what these are, you will in the next few weeks, as all of them will feature on this blog.

So, rather than repeating the recipe over and over, I thought I would give you my version of crème pȃtissière, now. I have adjusted this recipe over the years, primarily cutting the amount of sugar, because the classic recipe is very sweet and I feel this version suits modern tastes better.

Crème pȃtissière

Active time: 20 mins
Total time: 1 1/2 hours

½ vanilla pod
250ml / 1 cup milk
3 egg yolks
50g / 1/4 cup caster sugar
20g / 2 tbsp flour
20g / 1 1/2 tbsp butter

1. Place the vanilla pod and milk in a saucepan and bring to the boil; remove from the heat and leave the pod to infuse for about 10 mins; remove the pod and discard. 

2. Beat the egg yolks together with the caster sugar in a mixing bowl; then sift the flour into the bowl and mix until smooth. 

3. Pour the milk into the mixing bowl and combine with a whisk; then put the entire mixure into a saucepan and bring to the boil, stirring all the time with the whisk; simmer, still stirring, for one minute. 

4. Remove the mixture from the heat and add the butter; stir until combined. Cover the mixture with cling film which should touch the surface of the cream to stop a skin forming and leave to cool completely. 

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