WebMake sure that you temper the egg yolks correctly and carefully. Add the hot milk to the egg-sugar mixture slowly and with constant whisking: either by pouring the …
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This easy Pastry Cream (Creme Patissiere) recipe is simple and delicious. A rich and creamy vanilla custard you can use in a variety of decadent desserts. Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer.
To make dairy free Creme Patissiere, substitute the milk with a plant-based milk like soy milk, nut milks, or coconut milk and substitute the butter with a dairy free or vegan alternative. Vanilla: As vanilla is the key flavor of this recipe, be sure to use the best quality vanilla your budget allows.
Creme Patissiere is a thicker custard. It’s thickened using starch and eggs/egg yolks and can be piped. It’s mostly used to fill pastries and other desserts. Creme Legere is pastry cream (creme patissiere) with sweetened and flavored whipped cream (chantilly) added. Most people call this creme diplomat as well.
Creme patissiere will keep for several days in the fridge, allowing you to plan ahead. The amount of sugar may be adjusted to make the pastry cream as sweet as you like. The recipe yields enough pastry cream for two 9-inch or 10-inch sweet tart shells.