Pastry cream or crème patissière is to chefs what concrete is to builders, says Raymond Blanc. An essential part of their repertoire, it is easy to make and can be used in many different ways. Try it as a lining for fruit tarts, as a filling for cakes and éclairs or as a base for sweet soufflés.
4 medium free-range egg yolks (preferably organic)
65g/2½oz caster sugar
15g/½oz plain flour
15g/½oz cornflour
350ml/12fl oz whole milk
½ tsp vanilla syrup (or vanilla bean paste)
icing sugar, for dusting
In a large mixing bowl, whisk together the eggs and sugar until they turn a pale blonde colour. Whisk in the flour and cornflour and set aside.
Place the milk and vanilla syrup or vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
How to make cheesecake
Fraisier cake
Swedish Lucia rolls
See more egg yolk recipes
Chocolate éclairs
Apple tart 'Maman Blanc'
See more Raymond Blanc recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
