Creme patisserie is a classic French pastry cream that you can use in tarts, eclairs, cream puffs, and more! It’s easy to make and you can do a lot with it.
Ingredients
- 2 cups of milk (any type)
- 6 tablespoons sugar
- Pinch of salt
- 2½ tablespoons cornstarch
- 1 tablespoons vanilla bean paste or extract
- 3 large egg yolks
- 1 large egg
- 3 tablespoons unsalted butter softened
Instructions
- Pour the milk into a stainless steel, copper, or non-stick pot. Bring it to a simmer over medium-high heat until it almost boils.
- Whisk the sugar, eggs, cornstarch, salt, and vanilla in a medium-sized bowl until mixture is smooth and thick, and then place a towel underneath the bowl (this will make the next step is easier).
- Once the milk starts to bubble, turn off the heat and slowly pour half of the milk into the egg mixture while whisking constantly.
- Once you’ve done half the milk, you can pour the tempered egg mixture into the saucepan with the rest of the hot milk.
- Turn the heat back on to medium and whisk for only 1-2 minutes so it thickens.
- Turn the heat to low and cook for another 1-2 minutes until you see bubbles. Turn off the heat and whisk in the butter so it’s incorporated.
- Let it come to room temperature, then chill it 2 hours-overnight and use in your favorite desserts.
