Crème Pâtissière

Creme Patissiere

 

If you, by any chance, happen to drive past our house in the afternoon, you may find me sitting on one of our red bar stools, leaning over a huge book and talking to myself: “I could cook that, and I should really try this, I so have to make that, and, uhhh, this sounds exciting, …! “Sometimes I just have to smile about myself, but heck, everyone needs a touch of whimsy. Mine are cookbooks*, food, and everything connected with it and ultimately, that is what led to Ginger by Choice. So, you benefit from the fact that I am a little nuts: handy for you and delicious for my husband and me!

But back to the mentioned huge book. It is none other than “Mastering the Art of French Cooking” by Julia Child, Lousiette Bertholle and Simone Beck. Julia Child, the American goddess of French cuisine, is, among many others, a never-ending source of inspiration for me. Although I have to admit that I have just recently discovered her work for myself, however from that time on I really love browsing and reading her books for hours without even lifting a spoon or putting a pot on the stove. Her books just calm me down and make me happy. Others need yoga, I need Julia Child.

 

Creme Patissiere

 

 And it was also her who inspired me not to fill my carnival donuts with jam, as it is done traditionally, but with a delicious French vanilla cream which goes by the melodious name crème pâtissière. On the one hand, the homemade cream tastes, in my opinion, so much better than jam, and on the other hand, I really am enjoying to connect with my inner Julia Child, even if I have modified her recipe a bit. If you also want to feel like the Grand Dame during carnival season (or whenever), then hurry into your kitchen and treat yourself with my delicious vanilla cream. As sophisticated as it sounds, as simple is it to prepare. And best of all, it not only tastes amazing in your carnival donuts, it also pairs wonderfully with cakes and other pastries, or just right out of the pot!

* which is well known since my post “Heimat – Tim Mälzer’s tribute to German Cuisine”

 

Creme Patissiere

 

INGREDIENTS (for one filling or two person)

1 cup milk

2 egg yolk

2.8 oz sugar

1 oz flour

½ vanilla pod

 

PREPARATION

Put the milk in a saucepan. Cut the vanilla pod lengthways and scrape out the pulp. Add both to the milk and heat the mixture slowly with half of the sugar.

 

Creme Patissiere

 

Stir egg yolk with the remaining sugar. I like to do this with a fork because it just works really well. Once the sugar crystals have dissolved, add the flour and stir further. Remove the pod from the milk. Slowly pour half of the warm (not hot!) vanilla milk into the sugar-egg mixture and stir gently. Again, a fork is really handy.

 

Creme Patissiere

 

Bring the remaining milk to a boil and add the sugar-egg-flour mixture. Simmer for a few minutes, stirring until creamy.

Transfer your crème pâtissière to a suitable container and cover with plastic wrap, directly onto the surface of the cream. The foil prevents the crème from forming a skin. Julia Child pours some melted butter over it which has the same effect. After your crème pâtissière has completely cooled down, preferably in the fridge overnight, you can use it for fillings, toppings, etc.

Crème Pâtissière

02/12/2018
: 1 filling or 2 person

By:

Ingredients
  • 1 cup milk
  • 2 egg yolk
  • 2.8 oz sugar
  • 1 oz flour
  • ½ vanilla pod
Directions
  • Step 1 Put the milk in a saucepan. Cut the vanilla pod lengthways and scrape out the pulp. Add both to the milk and heat the mixture slowly with half of the sugar.
  • Step 2 Stir egg yolk with the remaining sugar. I like to do this with a fork because it just works really well. Once the sugar crystals have dissolved, add the flour and stir further.
  • Step 3 Remove the pod from the milk. Slowly pour half of the warm (not hot!) vanilla milk into the sugar-egg mixture and stir gently. Again, a fork is really handy.
  • Step 4 Bring the remaining milk to a boil and add the sugar-egg-flour mixture. Simmer for a few minutes, stirring until creamy.
  • Step 5 Transfer your crème pâtissière to a suitable container and cover with plastic wrap, directly onto the surface of the cream. The foil prevents the crème from forming a skin. Julia Child pours some melted butter over it which has the same effect. After your crème pâtissière has completely cooled down, preferably in the fridge overnight, you can use it for fillings, toppings, etc.

Related Posts

An Italian Classic: Pesto alla Genovese

An Italian Classic: Pesto alla Genovese

I gave away a complete basil bush on Saturday. I took a pair of scissors, cut off the plant, and handed the bush to my friend. This way I could make sure that my babies, whom I took care of for so long, would be […]

Peach Jam – summer in a jar

Peach Jam – summer in a jar

Many people have quite a romantic idea of jam cooking: a neatly dressed lady with a red dotted apron who is super organized. That picture is lovely but that’s really not me. Don´t get me wrong, I like to cook jam and I do it several […]



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.