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5 free-range organic egg yolks
50g fine sugar (for egg yolks)
40g plain flour
400ml whole milk
50g fine sugar (for milk)
20g butter
1 vanilla pod or teaspoon vanilla extract
Today we will show you step by step how to make a classic French crème pâtissière. It is not difficult but you have to weigh everything exactly and above all have patience;)) When it is ready you are very happy because it tastes so good!
How to make crème pâtissière
Put the egg yolks with the sugar into a large bowl.
Beat until the yellow turns pale.
Sieve in the flour.
Beat it gently through the egg mixture.
Keep beating until the flour is fully incorporated.
Scrape the edges of the bowl and beat.
Bring the milk to the boil in a saucepan.
Add the sugar to the milk.
Add the vanilla.
Bring the milk to a boil again.
Pour some into the egg mixture.
Stir until all milk is incorporated.
Pour the mixture back into the pan.
While whisking bring to a boil.
Keep stirring until it has thickened.
Keep a bowl of cold water at hand.
Pour the cream in another bowl.
Place it in the cold water.
Press a sheet of cling film on the crème pâtissière to prevent a skin from forming
Place the completely cooled crème in the fridge, to set.
Tomorrow we use the crème pâtissière to make Danish pastry, with strawberries.
Bonne Chance! Good Luck!