Creme Patisserie

What is Creme Patisserie?

Creme Patisserie is a thicker custard, sometimes called Pastry Cream. It’s a pipeable cream most likely seen in a range of desserts from eclairs to tarts.  It’s delicious and just adds that extra impact to your bakes. To view our Eclair recipe click here.

Take a look at our full range of Natural Flavoured Icing Sugar!

Equipment 

• Scales 
• Bowls
• Pan non-stick
• Whisk
• Spoons
• Measuring Jug 

Ingredients

• 300ml Milk 
• 150ml Double Cream 
• 3 Egg Yolks 
• 50g Sugar and Crumbs Icing Sugar Flavour or your choice 
• 3 Tbsp Cornflour

Instructions

1. Add the milk and cream to a pan and bring to the boil then lower to a simmer.   

2.  Meanwhile put the egg yolks in a bowl and beat with a whisk, add in the sugar and cornflour and stir until combined and smooth.

3.  Pour the milk over the egg mixture, mix it together, and then add it back into the pan.  Heat the mix up on medium heat and whisk in intervals until the mix has thickened to a thick custard consistency.  

4. Pour into a jug with cling film over the top and leave to cool completely before transferring to the fridge.  Leave to set for a minimum of 3 hours.  The Creme Patisserie needs to be eaten within 3 days and keep it in the fridge.

5.  Just give it a stir to smooth it out and then place it in a piping bag to pipe or spoon onto your desserts.