About the Recipe
In this video, I'll show you how to make an easy and delicious Crème Pâtissière also known as Vanilla Pastry Cream, This is a versatile cream used in array of desserts. A stunning addition to your dessert recipe repertoire. You can create, refrigerate and use within two days.
Ingredients
2 cups 530g full cream milk
1 vanilla bean pod / 2 tsp vanilla bean extract
1/2 cup 110g caster sugar
3 tbsp 30g corn starch
Pinch salt
4 eggs yolks
2 tbsp 35g butter
Method
Place medium size pot on a medium to low heat and pour in milk.
Scrape the seeds of 1 vanilla pod and place into the warming milk
Remove the milk from the heat to cool for 30 minutes with a lid on to prevent too much heat from escaping.
Note: wait 15 / 20 minutes before beginning step 4 as you want the milk to have cooled before adding in step 5.
Place a medium size bowl on a moist tea towel to prevent slipping, add the sugar, corn flour, salt and egg yolks. Stir vigorously for at least 5 minutes, you will see the mixture lighten significantly.
Slowly drizzle the milk including the vanilla seeds into the egg and sugar mixture. When you see the vanilla pods discard.
Now return the combined mixture back to the pot and to a low heat to bring the mixture to a simmer.
Note: you will have to take the mixture off the heat and return several times to ensure the mixture is at the desired consistency.
Once the mixture is at your desired thickness add the butter and mix, this will ensure a shiny finish. 8. Place the mixture in an ice bath and cover the mixture with cling film and cool for at least 40 minutes.
Note: ensure the cling film is touching the mixture to prevent the top from solidifying.
9. Your crème pâtissière is now ready to scoop, dollop or pipe.