Name: Crème Patissière
Cuisine: France
Ingredients: vanilla flavouring; grand marnier; pancakes; milk; flour; sugar; sugar; hot milk; cold water; egg; eggs; whole eggs; vanilla pod; flour; mayonnaise

Method

This crème, which is very easy to make, is most useful in a kitchen. It can be eaten hot or cold, just as it is. It can also be used for stuffing pancakes and as the basis for the preparation of a soufflé. Needless to say, its thickness should be regulated according to your requirements.

For a

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Method

Part of