Le Cordon Bleu

Creme Patissiere

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

If not using immediately, rub butter over the surface to prevent a skin forming.

Method

Whisk 6 egg yolks in a bowl with 100 g caster sugar, then whisk in 40