BASIC RECIPE FOR CREME PATISSERIE!!!

One of the easiest and most delicious crème patisserie specific for cakes and any sweets that you want to fill up ... it’s just wonderful!
Try!!!

INGREDIENTS:
• 250 ml fresh milk
• 250 ml double cream
• 80 gr.sugar
• 1 stick of vanilla
• 1 egg
• 3 egg yolks
• 20 gr. corn flour
• 20 gr. flour

• 1 pinch of salt


PREPARATION:

In a pot combine the milk with the double cream. Carve the vanilla stick (for more flavor) and add it in (we’ll remove it later on once the cream has boiled).

In a ball whisk the egg 

and the egg yolks with the sugar and salt.

Slowly sift the flour and corn flour in the egg mixture.

Mix well together with the whisk.

Right before the milk and double cream boil slowly pour them in the egg mixture while whisking continuously.

Then pour the mixture back in the pot

and continue whisking

until the cream thickens.

Remove it to a bowl and cover its surface with clinging film. That way the cream won’t get crusty on top. Pop it in the fridge once it cools at room temperature and store it there until you need it.

When you need to use it remove the clinging film and fluff it up a bit with the whisker. Add it in a confectionery horn and decorate your desserts.

GOOD LUCK!!!


Source: A. Mparmparigou