Crème Patisserie
| Makes: 430g | Course: Dessert | Machine: Cooking machine | Total time (min.): 75 |
Pastry cream flavoured with vanilla is the classic filling for choux pastries and other much-loved patisserie recipes. Immediately strain the mixture into a bowl and cover the surface with a layer of cling film to prevent a skin from forming as the mixture cools, then refrigerate until cool before transferring into a piping bag. This recipes makes 430g of Crème Patisserie.
Ingredients
- 60g Egg Yolk
- 30g Caster Sugar
- 20g Cornflour
- 250g Whole Milk
- 250g Whipping Cream
- 1 teaspoon Vanilla Extract
Tools
- Plastic wrap
- Cooking Chef XL
- Cooking chef xl bowl
- Jug
- Large mixing bowl
Method
- Attach the Creaming Beater
- Add egg yolk, caster sugar and cornflour to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted until combined - 30 sec, Speed 1
- Add whole milk, whipping cream and vanilla extract to a clean jug
- Pour content of jug into Cooking Chef XL Bowl gradually while machine is running
- Mix with splashguard fitted - 30 sec, Speed 1
- Cook with splashguard fitted - 7 min, 85°C, Speed Min
- Strain content of Cooking Chef XL Bowl into large mixing bowl
- Cover with plastic wrap
- Chill in fridge until completely cool
- Use