Crème pâtissière
An essential basic ingredient in pastries. The cream is thickened by the egg yolks and cornflour. Recipe for 750 grams.
Ingredients
| 1 | vanilla pod |
| 500 g | milk |
| 6 | egg yolks |
| 100 g | granulated sugar |
| 20 g | cornflour |
Instructions
- Boil the vanilla with the milk and allow to infuse just below boiling point for 10 minutes to release all the flavours.
- Beat the egg yolks with the sugar. Stir in the cornflour until the mixture is smooth.
- Pour the milk through a strainer. Pour a little of the milk into the eggs and stir thoroughly. Add the rest of the milk and continue stirring.
- Pour back into the pan and allow it to slowly thicken over a low heat. Stir regularly with a spatula or whisk.
- Cover immediately with thick plastic foil and leave to cool.
Serving suggestions:
- As a basic ingredient for Swiss cream.
- As a filling for various cakes and pastries.
- As a basic ingredient for vanilla sauce.