Creme Patisserie

INGREDIENTS

6              Egg Yolks

500g        Milk

30g          Flour

120g        Castor Sugar

10g           Corn Flour

20g           Vanilla Extract

 

PROCEDURE.

  1. Place Egg Yolks and 1/3 of sugar into a mixing bowl, whisk on high until they form ribbons like lightly whisked cream.
  2. Stir in flour and Corn flour and mix well.
  3. Combine milk, vanilla essence and remaining sugar in a saucepan and gently bring to a boil.
  4. when lightly bubbling place 1/3 of mixture into egg/flour mix constantly stirring to a nice consistency, return all mixture to saucepan.
  5.   Heat gently on a low heat whisking continually, the more you whisk the nicer the consistency of the finished product.
  6. once thickened to a nice even constancy take off heat and leave to cool before use (if for a filling/ topping) dust with icing sugar to prevent skinning.

 

 

 

 

 

 

 

 

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s