Every time I make pastry cream or as it is better known – Crème Patissiere, it takes me back in time. As a young chef in Paris, I use to enjoy staring into the endless Patisserie windows admiring the spectacular mouth watering creations whipped up by the master Patissiers.
Pastry cream is one of the basic recipes worth mastering and having in your collection. It’s delicious and makes your baking that little bit extra special. Quick to whip up, but do not make too much at once as it keep for no longer than three days in the fridge. I make this recipe either the conventional way or when I have a lot of tasks to fulfill I use the Thermomix. It’s simple and easy to use the Thermomix as it does the cooking and stiring for you while you get on with other tasks, brilliant springs to mind…
- 300ml full fat milk
- 30g unsalted good quality butter
- pinch of salt
- 60g unrefined caster sugar
- 30g plain flour
- 3 free range egg yolks
- 1 vanilla pod, split and seeds scraped
Rinse a medium non-stick saucepan with cold water. Pour the milk in to the saucepan; add the butter, salt and the split vanilla pod and seeds. Bring to the boil over medium heat.
In a separate bowl whisk the egg yolks and sugar until pale in colour and form a light ribbon. Sift the flour over the eggs and mix to a smooth lump free paste.
Once the milk is boiling, turn the heat off, pour a ladle of boiling milk over the egg mixture, stir quickly till smooth. Repeat this a couple of times until half the boiling milk has been mixed in to the egg mix.
Pour the egg mix back in to the saucepan. Bring the mix back to the boil over medium heat, stirring continuously. Once boiling turn the heat right down to a gentle simmer, cook the pastry cream for 3 minutes. Pour the cooked pastry cream into a clean storage container; cover the surface with parchment paper or plastic, as this will prevent a skin forming. Keep the pastry cream in an airtight container in the fridge for up to three days.
Weigh all the ingredients directly in to the Thermomix bowl, add the scraped vanilla seeds but not the whole pod. Set the timer to 7 minutes at 90C, speed 4. Once cooked turn the speed up to speed 9 for 5 seconds to ensure a smooth velvety finish. Pour the cooked pastry cream in to a clean storage container; cover the surface with parchment paper or plastic, as this will prevent a skin forming. Keep the pastry cream in an airtight container in the fridge for up to three days.
Makes approximately 350g pastry cream
Chefs Tip: Rinse the saucepan with cold water before boiling milk; it prevents the milk from catching. Milk contains natural sugars and will caramelise and burn quickly.