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Crème Pâtissière
- Makes
750 g
- Difficulty
Easy
By William Curley and Suzue Curley
Published 2014
During the time of the great French pâtissier Marie-Antoine Carême, this cream was called l’ancienne, which means ‘the old way’, indicating that it originated from before that time period. As the recipe has evolved over time, the quantities of eggs and sugar used has been reduced. It is not only a crème in itself, it is also the base for other recipes, such as Crème Mousseline,
Ingredients
Method
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