Crème Patissiere

Question 1

Cremé patisserie method?

Answer 1

1. Warm the milk & vanilla bean paste. Add half the sugar.
2. Blanch the egg yolks with the rest of the sugar. Add the sifted flour & cornflour.
3. Temper the mixture by adding 1/3 of the hot milk onto the egg yolk & stir well.
4. Pour the tempered yolks into the remaining milk. Return to heat & bring to boil. Cook briefly on high heat until thick & smooth, whisk continuously.
5. Cover with clingfilm & chill.

Question 2

Cremé patisserie recipe?

Answer 2

300 ml milk
90 g Egg yolk
50 g sugar
20 g plain flour
20 g cornstarch
5 g vanilla bean paste or 1 vanilla pod

Question 3

Cremé patisserie uses and derivatives?

Answer 3

It’s used in specific recipes such as Eclairs or Mille- feuille.

It is the base for a number of derivatives, such as crème frangipane, crème diplomate, crème mousseline or crème chiboust.