CREME PATISSIERE

Ingredients (makes about 800g)

  • 4 egg yolks
  • 125g caster sugar
  • 40g cornflour
  • 500ml milk
  • 1 vanilla pod, halved lengthways, or 1 tsp vanilla paste or extract
  • 40g unsalted butter 

Method

Place the egg yolks and caster sugar in a mixing bowl and whisk until the sugar is dissolved and the mixture is slightly paler in colour.

Add the cornflour and whisk well so there are no lumps of flour left. Place the bowl on a folded, dampened tea towel in readiness for the next stage.

Put the milk in a medium saucepan along with the vanilla and place over a medium-high heat until just before the milk boils. Pour half this milk into the bowl with the eggs, whisking continuously as you do so; the dampened tea towel helps stop the bowl sliding around.

When the milk is well incorporated into the eggs, pour it all back into the remaining milk in the saucepan and return to a medium-high heat, whisking constantly until the mixture is bubbling gently and is thick enough to coat the back of the spoon, barely dripping off. This will take 34 minutes.

Remove from the heat, continue to whisk for a minute more, then add the butter, stirring until it is melted into the crème pâtissière. Remove the vanilla pod, if you used one. Pour the crème pâtissière into a bowl, allow to cool briefly, then cover the surface with cling film (to prevent a skin forming) and refrigerate until needed. Use within a week.

TIPIf you need to cool the crème pâtissière quickly, pour it on to a large plate to increase the surface area, then cover with cling film and put it in the fridge. 

 

CREME MOUSSELINE

Above recipe completely made, plus 250g unsalted butter, softened. Take the cooled, set crème pâtissière and beat it in a freestanding electric mixer with whisk attachment, or in a mixing bowl with handheld electric whisk. Slowly add the softened butter a little at a time, and continue whisking until all the butter is incorporated and the mixture is smooth.