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Crème Pâtissière
- Makes about
700 ml
- Difficulty
Easy
Published 2005
The principal use of this cream is to fill pastry cases that are finished with fresh or poached fruit, such as Raspberry and Butter-toasted Almond Tart, but it is also the base for Crème Chiboust, which is used in the classic gâteau Saint-Honoré.
Crème pâtissière takes on a solid consistency when cold but a thorough beating with a whisk in a large bowl will return it to a smooth texture. Do not be tempted to do th
Ingredients
Method
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