Crème Patisserie

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Course: Accompaniment

Made with these products:

Ingredients

INGREDIENTS 1

6 Egg Yolks 

120g Caster Sugar 

30g Plain Flour 

15g Corn Flour 

INGREDIENTS 2

500ml Milk 

1 tsp Vanilla Extract 

Method

STAGE 1

  1. Add the first two of 'INGREDIENTS 1' (yolks, sugar) into the bowl.
  2. Once you have added all the ingredients attach the lid and press the start/stop button.
  3. After 2 minutes while the machine is still running, add the rest of ‘INGREDIENTS 1’ (plain flour,corn flour) through the filler lid cap hole.

STAGE 2

  1. Press the start/stop button so the machine begins again and with the machine running graduallyadd the ‘INGREDIENTS 2’ (milk, vanilla).

TO FINISH

  1. This thick and sweet crème patisserie is a great filling for trifles, cakes and pastries.

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