- Basic Creme Patisserie
- Chocolate Creme Patisserie-
- Limoncello and other Alcoholic Creme Patisseries
- Pistacchio and other Nut Flavored Creme Patisseries
- Coffee Creme Patisserie
- Chantilly Cream
- Diplomatic Cream
Master this and the world of pastry is your oyster. When I was small, my aunt would have a bowl of creme patisserie with a spoonful of nutella in it for me and my cousins as a snack. Oh the good old days of childhood when you could afford to indulge in such decadence.
With this, you can stuff it in choux buns, put it in between layers of puff pastry, in a shortcrust pastry tart, in empanadas, in sweet raviolis, or eat it on its own.
From GialloZafferano
Ingredients
- Chocolate Creme Patisserie-
- Limoncello and other Alcoholic Creme Patisseries
- Pistacchio and other Nut Flavored Creme Patisseries
- Coffee Creme Patisserie
- Chantilly Cream
- Diplomatic Cream
With this, you can stuff it in choux buns, put it in between layers of puff pastry, in a shortcrust pastry tart, in empanadas, in sweet raviolis, or eat it on its own.
From GialloZafferano
Ingredients
500ml milk
1 vanilla bean or 1 tsp vanilla extract
1 slice of lemon peel
1 slice of orange peel
1 vanilla bean or 1 tsp vanilla extract
1 slice of lemon peel
1 slice of orange peel
6 egg yolks
150g sugar
50g flour, sifted
Method
Heat the milk with the vanilla bean and the peels until it begins to simmer, then turn the heat off and let the flavors infuse for 10 minutes.
Whisk the egg yolks with the sugar until pale and foamy. When the milk has cooled down, whisk in 1/3 of it into the egg mixture, then whisk in the flour. Finally tip the mixture back into the pan with the rest of the milk, and using a wooden spoon, stir continuously over medium-high heat until it boils. Then turn the heat down to low and continue stirring until it becomes thick, about 10 minutes. Leave to cool.
For chocolate creme patisserie
Stir in 1/4 cup of cocoa powder at the end.
Coffee creme patisserie
Infuse the milk with 40g of strong espresso powder
Alcoholic
Cherry liquor, limoncello, and kaluhua are just some examples of what you could add to the end of it.
Nut flavored
Toast the nuts and whizz it up in a food processor. Let it infuse with the milk when you heat it up with the vanilla bean. Then strain it.
Chantilly cream
Whipped cream + vanilla bean seeds/vanilla extract + powdered sugar (250ml + 1 stick/1 tsp + 50g)
Diplomatic cream
Mix the creme patisserie chantilly cream at a 2:1 ratio.
Whisk the egg yolks with the sugar until pale and foamy. When the milk has cooled down, whisk in 1/3 of it into the egg mixture, then whisk in the flour. Finally tip the mixture back into the pan with the rest of the milk, and using a wooden spoon, stir continuously over medium-high heat until it boils. Then turn the heat down to low and continue stirring until it becomes thick, about 10 minutes. Leave to cool.
For chocolate creme patisserie
Stir in 1/4 cup of cocoa powder at the end.
Coffee creme patisserie
Infuse the milk with 40g of strong espresso powder
Alcoholic
Cherry liquor, limoncello, and kaluhua are just some examples of what you could add to the end of it.
Nut flavored
Toast the nuts and whizz it up in a food processor. Let it infuse with the milk when you heat it up with the vanilla bean. Then strain it.
Chantilly cream
Whipped cream + vanilla bean seeds/vanilla extract + powdered sugar (250ml + 1 stick/1 tsp + 50g)
Diplomatic cream
Mix the creme patisserie chantilly cream at a 2:1 ratio.
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