What is Creme Patissiere or Creme Patisserrie? Crème pâtissière, perhaps known better in English speaking countries as pastry cream, is a rich egg custard that provides the filling for a variety of pastries. People may find this filling substituted for whipping cream in cream puffs or eclairs, or it may fill the center of a cake. Though the traditional version is vanilla flavored, there are various Internet and cookbook recipes for chocolate, rum, lemon, or coffee variants. Today we use pastry cream to fill up our cronut,it gives a very creamy flavoured for the fried pastry dough. It helps to reduce the greasiness of the fried cronut too.
- 200g Liddells Lactose free milk ( or any milk)
- 120g castor sugar
- 1/4 tsp vanilla paste
- Pinch of salt
- 2 large egg yolks
- 15g cornstarch
- 1 tbsp Western Star unsalted butter, cut into small pieces( or any unsalted butter)
In a medium saucepan, combine milk, 60g sugar, vanilla paste, and salt. Cook over medium heat until mixture comes to a simmer.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 60g sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.
Transfer into a clean bowl, fold in butter and stir to well combine.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
1. Freshly prepared custard, we have to cover with cling wrap to prevent the skin forming. You might find some vapour produced and it is okay to see this. Remember to keep the pastry cream in refrigerator immediately after cover.