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Crème Pâtissière
Preparation info
- Makes about
750 g
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
Also known as pastry cream, crème pâtissière is a rich, thick and creamy custard that you can use to fill all sorts of cakes, tarts and pastries, and much more. It also makes a great base for any kind of soufflés containing alcohol.
Ingredients
120 g 4 oz 500 ml 18
Method
- In a pan, put
50 g 1¾ oz - In a round-bottomed bowl, whisk together the egg yolks and the rest of the sugar, followed b
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