Saturday, 14 September 2013

Crème Pâtissière

Very tasty, sweet, thick custard, used in baking :) I'm sure you'll love it. 
Recipe from... all over the internet :) basically from the BBC Food (for example and Martha Steward's idea


  • 6 egg yolks
  • 500 ml of milk
  • 4 tablespoons of vanilla sugar / 1 teaspoon of vanilla extract
  • 100 g of sugar
  • 2 tablespoons of flour
  • 2 tablespoons of potato starch
  • Confectioners' sugar or grounded unsalted butter (50-100g), to prevent skin from forming*
*While using the butter - put it in the freezer, it needs to be frozen to grind it.

  1. Take a mixer and its bowl. Put egg yolks inside with sugar and beat to obtain a bright fluffy foam (it will take around 5-8 minutes of beating). Add flour and starch and mix only till all the ingredients link.
  2. Take a pot, put milk and vanilla sugar inside, heat till it reaches 100C, stiring from time to time. Turn the heat off.
  3. Slowly, step by step, add the mixture from the pot to the mixer's bowl, mixing it at the same time. Mix till smooth.
  4. Put the mixture in the pot and heat again - stiring all the time, cause it will start getting thicker and thicker, like a custard.
  5. When the creme is ready (thick), turn the heat off. Put the creme in a clean bowl. Sprinkle the top with confectioners' sugar or with grounded cold butter(the butter needs to be frozen)
  6. Keep in the fridge up to 3 days.
  7. Bon Appetit :)

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