Until recently, I had never attempted to make creme patissiere. I thought it would be really difficult, and I didn’t know what to use it for. Well, let me tell you: it is very, very easy, and you can use it in so many different things.
The truth is, it does take a little concentration and time, but you need almost no skill, and the results are well worth it: smooth, silky custard which tastes so much better than plain old whipped cream in your profiteroles or shop-bought custard in your trifle.
My recipe below is for white chocolate creme patissiere, but you can omit the white chocolate and it will still taste wonderful.
I used it to fill a swiss roll and these macarons. They tasted amazing.
Trust me, you will not regret making this. It is so good, I eat it off the spoon, and I don’t even care.
White chocolate creme patissiere
This stuff is delicious. It can be piped into choux buns, used to fill shortcrust and puff pastry tarts and patisseries, or used in a trifle or swiss roll. The white chocolate can be omitted for a plain creme patissiere.
- 300ml whole (full-fat) milk
- 1 tsp vanilla bean paste, or the seeds from a whole vanilla pod
- 60g caster sugar
- 3 large egg yolks at room temperature
- 20g flour
- 15g cornflour
- 100g white chocolate
- Melt the white chocolate: microwave for 10-15 seconds, stir, then repeat until melted. Set aside to cool.
- Pour the milk and vanilla paste in a medium, heavy-based saucepan. Heat slowly until it comes to boiling point – small bubbles will appear round the edge of the pan. Remove from the heat.
- Whisk together the egg yolks and caster sugar until pale. (I use an electric whisk for this.)
- Mix together the flour and cornflour, then sieve over the egg and sugar mixture and whisk in.
- Carefully pour the hot milk in a thin, steady stream over the egg mixture, whisking all the time. (I switch to a hand whisk for this part.)
- Pour the mixture back into the pan. Set on the hob over a low to medium heat, and whisk constantly for about 1 minute until it thickens. It should have a smooth, custardy texture.
- Stir in the white chocolate until evenly mixed.
- Pour into a bowl, and cover with clingfilm, pressing down onto the surface of the creme patissiere. This stops a skin forming. Cool, then chill until needed. Beat with a fork or small whisk just before piping or spreading.