Base recipe – Creme patissiere

filling custard
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Usage for creme patissiere:

Creme patissiere is a thick custard used for filling a number of pastries and desserts.  This recipe of creme patissiere can be used to fill in choux (profiteroles), eclairs or between two layers of sponge cake.  You can also use it for the portuguese custard tartlets, snail pastries, etc.

There are two options when you make creme patissiere, use cornflour or “normal” flour.  The amounts are not purely interchangeable, the quantities vary.  In the end, it is a matter of taste.  I like the cornflour one for choux pastry, I prefer the flour one for the portuguese custard tartlets.

Want to add flavours? Sure:

  • Coffee: add  cup of very strong coffee
  • Chocolate: add  50 g dark cooking chocolate (or 1/2 cup cocoa)
  • Vanilla, nutmeg and pistachio: add 1/2 tsp good vanilla extract, 1/4 tsp ground nutmeg and 1/3 cup chopped pistachios then toasted before adding (make sure they are small enough to fit through a piping tip if you are piping the creme patissiere.

This makes one quantity which is your starting point.

Recipe:

Ingredients:
  • 1/2 L of milk
  • 4 eggs yolk (keep the white in a box for another usage)
  • 60 g white sugar
  • 40 g corn flour or 60 g plain flour
  • flavour, by default some ground vanilla bean or a few drops vanilla extract
  • 15 g of butter
Method:
  1. In a saucepan, heat up the sugar, milk and vanilla (if using).  If using chocolate insert it at this stage.
  2. In a bowl whisk the egg yolks with the corn flour or flour adding half a ladle of the milk to dilute slightly.  If using coffee, use the coffee extract at this stage.
  3. When the milk is about to boil, pour over the egg mix while whisking.  Transfer back to the saucepan and return over a low heat continuously whisking until the cream thickens.
  4. Add the butter and mix through, the butter is not essential but gives a nice finish to the cream.
  5. Complete the flavours if required (nuts, spices)
  6. Transfer to a clean bowl or plastic box.  Cover the surface with cling wrap. Make sure it is the plastic wrap is in direct contact with the creme patissiere. This will avoid the formation of a thick skin. Allow to cool down before using.