Creme Patissiere

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Creme Patissiere

Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    12

Preparation

  • Materials

    Stand Mixer with Paddle & Whisk
    Hand Whisk
    Saucepan
    Mixing Bowls
    Spatula
    Sieve
    Mixing Bowl with lid or plastic wrap
    Parchment Paper
    Wooden Spoon
    Thermometer

  • Prep

    Eggs separated. Egg yolks room temp.
    Butter cold diced and then set out on the counter until you need it.
    Cut parchment paper round to fit on top of custard in the mixing bowl and butter one side.

  • Oven/Stove

    Stovetop preparation

  • Shopping List

    Whole Milk
    Heavy Cream
    Eggs
    Granulated Sugar
    Confectioner’s Sugar
    Cornstarch
    Vanilla
    Rum
    Butter

Ingredients & Steps

  • Ingredients

    Whole Milk 500ml 
    Heavy Cream125ml 
    Egg Yolks 180g (6 large)
    Granulated Sugar 120g 
    Cornstarch 50g 
    Vanilla 1 tbsp 
    Rum 50ml

  • Steps

    STEP 1: CREAM THE EGGS
    Cream the egg yolks and sugar in the mixer until creamy and whitened in color.
    Mix in starch until thoroughly combined.
    Add some extra vanilla

    STEP 2: HEAT THE MILK/CREAM
    Heat milk, cream, and vanilla together on medium heat.
    Slowly bring to a boil stirring with whisk.

    STEP 3: TEMPER THE EGGS
    Drizzle the hot creme mixture into the creamed egg yolk mixture in the mixer, careful not to cook the eggs.

    STEP 4: COOK THE CUSTARD
    Pour the mixture from the mixing bowl. Cook over low heat, then increase to medium whisking somewhat strongly and continuously as it thickens - about 5 minutes.

    STEP 5:  SET THE CUSTARD
    Pour the mixture through a sieve into a clean bowl and whisk in  liquors ( Rum, Cointreau, Brandy) and set in an ice bath to stop the cooking.

    STEP 6: COOL DOWN
    Cut parchment paper to fit on top of the custard in the bowl. Butter one side and place that on the custard. Cover the bowl with a lid or plastic wrap. Put in the refrigerator. Do not use until completely cool - about 1 hour.

Notes

FLAVORING
Rum is included in this recipe. You can use liquor or extract. Other delicious options include Grand Marnier, Cognac, Brandy, or Irish Cream and Coconut.  You can substitute some coconut cream for milk for added flavor.

SERVING
In a dessert glass or pouring into tart shells you can use it immediately and let it set.

If you are going to pipe it, let it set a few hours before piping.

Use as a filling between dessert layers remove it from refrigerator and whisk it to loosen it up.

PAIRINGS
This delicious custard pastry cream is the basis for many other pastry creams as well as desserts and fillings.

These desserts in turn pair well with dark liquors like bourbon and rum, and with cordials such as grand mariner, cognac, brandy, Irish cream, and kaluha.

It also goes with egg nog or vanilla caramel latte.

The rich custard flavor is an excellent compliment to fruits (fruit tarts), apple pie, blondies and other desserts with a custard to butterscotch flavor.

STORING
The best way to store pastry cream is in the fridge, in an air-tight container, with a piece of plastic wrap covering the entire surface of the pastry cream.

Pastry cream will last about 3 – 4 days in the fridge. This means you can make vanilla pastry cream ahead of time for your recipes too.

You cannot store pastry creme for later in the freezer. 

VARIATIONS

CREAM CHEESE CUSTARD
Make a creme patisserie. After you return it to medium heat whisking to thickness at final stage, Reduce heat to low and whisk in cubes of soft cream cheese Cost surface with cling wrap and refrigerate. This can be served in a cup as a dessert or used as a frosting

CHOCOLATE CREAM PATTISSIERE
Add 2 tbsp cocoa powder to the creamed egg yolk mixture
Add 6oz bittersweet chocolate and 2 tbsp butter to the custard mixture during the final cooking stage.`

VANILLA PUDDING
You can use creme patissiere as a vanilla pudding. It is the more sophisticated, richer vanilla pudding. If you want to tone it down to a less thick, less rich pudding just use milk only with no cream, fewer egg yolks and sugar. Add a little butter for creaminess.

Whole Milk 500ml Heavy Cream125ml 
Egg Yolks 60g (2 large)
Granulated Sugar 65g Salt - 1 pinch
Cornstarch 20g 
Vanilla 1 tbsp 
Butter - 1-2 tbsp

CREME PATTISSIERE AU MASCARPONE
Add 150g creme mascarpone to the creme patissiere en fouetter - whisk it in the mixer

CREME DIPLOMAT AU MOUSSELINE
Crème mousseline combines crème pâtissière and whipped, soft butter for a lighter, more delicate texture. Crème diplomat is made by adding whipped cream and gelatin to crème pâtissière. It is often used when the cream needs to hold up when a pastry is cut, for example a mille feuille.



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