Garnish & Decoration Recipes > Crème Patissiere
1 egg white
2 tablespoons caster/superfine sugar
1 heaped tablespoon sieved plain flour
1/2 pint milk
1/4 teaspoon vanilla extract
(see measure conversions for more information)
- Very gradually, stir in the flour.
- Then stir in the milk.
- Put the mixture into a saucepan and bring to the boil.
- Allow to simmer gently for 3 minutes.
- Remove from heat.
- Flavor with the vanilla extract.
- Cool, stirring occasionally to prevent a skin forming.
- Use as a filling for pastry etc.
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How to make Crème Patissiere:
This is essentially an egg custard stabilized with a little flour and cooled. Flavored with vanilla it makes an excellent filling for any pastries which would otherwise call for fresh whipped cream. The well known Paris Brest uses both Crème Patissiere and fresh cream.
Ingredients
2 egg yolks1 egg white
2 tablespoons caster/superfine sugar
1 heaped tablespoon sieved plain flour
1/2 pint milk
1/4 teaspoon vanilla extract
(see measure conversions for more information)
Method
- Whisk the eggs and sugar together until very pale and creamy.- Very gradually, stir in the flour.
- Then stir in the milk.
- Put the mixture into a saucepan and bring to the boil.
- Allow to simmer gently for 3 minutes.
- Remove from heat.
- Flavor with the vanilla extract.
- Cool, stirring occasionally to prevent a skin forming.
- Use as a filling for pastry etc.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Garnish & Decoration Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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