Creme Patissiere Recipes

Steps:

• Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
• Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
• Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
• Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

Steps:

• Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
• Whisk in the flours.
• Heat the milk in a saucepan until stating to boil.
• Whisk the milk into the egg mix.
• Put the whole lot back into the pan, stirring all the time until thick and boiling.
• Take the pan off the heat - cover with cling-film to prevent a skin from forming.

Steps:

• Place the milk and vanilla in a saucepan and bring to boil over medium high heat.
• Meanwhile, whisk the yolks and sugar in a medium sized bowl together till pale.
• Add the cornflour and whisk thoroughly.
• Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan.
• Simmer on medium high heat for 5 minutes, continuously whisking, or until thick.
• Place a sheet of baking paper or plastic wrap diurectly onto the surface of the creme, and leave at room temperature to cool.

Steps:

• In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk egg yolks and sugar together in a small bowl. Add flour, and mix until smooth and free of lumps.
• Thin egg-yolk mixture with approximately 1/4 cup of warm milk. When remaining milk begins to boil, add it to egg-yolk mixture, and stir well. Return to saucepan, and place over high heat. Cook, whisking constantly, until pastry cream thickens and boils, about 1 minute. (Turning the pan as you whisk helps to easily reach all areas of pan.)
• Reduce heat to medium, and cook, whisking constantly, until cream becomes shiny and easier to stir, about 2 minutes more. Pour into a bowl, and stir in vanilla. Place plastic wrap directly on surface of pastry cream to prevent a skin from forming, and allow to cool.

Steps:

• Beat egg yolks and sugar in a small bowl with electric beater until thick and creamy.
• Beat in the flour.
• Bring the milk to a boil and then gradually add to the egg mixture while the motor of mixer is running on medium speed.
• Return the mixture to the pot and stir constantly over heat until mixture boils and thickens.
• Remove from heat and cover surface of custard with greaseproof paper to stop a skin forming.
• Cool to room temperature.
• Beat cream until soft peaks form and then fold gently into mixture with the vanilla.
• Use to fill choux puffs, a cake or as a base below fruit in a flan.
• This mixture will fill 12 large puff cases.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.
• In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and vanilla bean over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the mixer on low.
• Mix until well combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then transfer to a medium bowl.
• Dust creme patissiere with confectioners' sugar or dot surface with small pieces of butter to prevent a skin from forming. Let cool before covering and transferring to the refrigerator for up to 3 days. Remove vanilla bean before using.

Steps:

• Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
• Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
• Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
• Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.