Easy Creme Patisserie – The Perfect Sweet & Light Filling For Desserts
This amount of creme patisserie will be enough to fill 4 fruit tart cases (8cm each) and 20 profiteroles or chocolate eclairs.
Choux pastry is really very simple to make and allows you to make the most of this creme patisserie.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
servings
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Ingredients
- 2 tsp Vanilla extract
- 500 ml Full fat milk
- 2 Large Eggs
- 4 Large Egg Yolks
- 200 g Caster sugar
- 50 g Cornflour
Ingredients
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Instructions
- Boil the milk and vanilla extract in a saucepan
- In a separate heat proof bowl whisk the eggs, egg yolks, sugar and cornflour together to form a thick liquid.
- Once boiled, gradually pour the milk over the top of the egg mix, whisking all the time until you get a fully combined liquid.
- Return the liquid to the saucepan and, over a gently heat, keep whisking until you get a thick and creamy custard-like sauce. This usually takes about 10 minutes but you must keep whisking at all times otherwise you run the risk of the eggs separating and curdling.
- Pour into another bowl or shallow dish, cover with clingfilm and leave to cool in the fridge. Make sure the film touches the sauce to prevent a crust developing.
Recipe Notes
Creme patisserie will last up to 3 days in the fridge and can be piped into tart cases and profiteroles when mixed with cream as in this recipe.
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