Creme Patissiere Recipe Paul Hollywood

Creme Patissiere (Pastry Cream) The Flavor Bender

WebDec 1, 2017 · 1½ tsp powdered gelatin. While the pastry cream is hot, add the bloomed gelatin along with the butter and whisk thoroughly to make …

Rating: 4.9/5(140)
1. If using vanilla bean pods, split the bean and scrape the vanilla seeds/caviar out of the beans.
2. Add the bean and caviar with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil. (See notes)
3. While the milk is being heated, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. (If you are using vanilla bean paste or extract, add it to the egg mix too). Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).
4. As soon as the milk starts to simmer / bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

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