Crème pâtissière is a french pastry cream made of eggs, milk, sugar and flour or starch. Very delicious and light.
These recipes I wanna share with you guys. In fact, I made many rolls, buns and brioches many years ago. I decided to awake my love for baking and made rolls with crème pâtissière. But which version of cream to choose? I’ve made my decision and you choose for yourselves.
Version 1
You need:
- 1/2 glass of sugar
- 1/2 glass of hot milk
- 2 tbsp of flour
- 2-3 egg yolks
- 3/4 glass of cold milk
- 150-200 gr of butter (room temperature)
- 1 package of vanilla sugar
How to make:
Cut butter to small cubes and leave it melt by room temperature. Whisk yolks and sugars untill the paste gets light. Add flour and mix good. Add cold milk and mix again. Boil 1/2 glass of milk and turn to the lowest heat. Add the paste into the hot milk stirring. At the lowest heat bing to the boil stirring constantly till the paste gets a thicker consistency. Finally add butter and mix good untill the paste is smooth. Use mixer, if necessary. Let it cool. – Ready.
Version 2
You need:
- 2 eggs
- 500 ml of milk
- 100 gr of sugar
- 2 tbsp of corn starch
- package of vanilla sugar (or vanilla bean)
How to make:
Bring milk to the boil in a saucepan or a pot. In a bowl whisk eggs with sugar and starch. Add slowly the eggpaste into the hot milk constantly stirring and boil (stirring) untill the paste gets thicker. Let it cool. – Ready!
Version 3
You need:
- 75 gr of sugar
- 20 gr of flour
- 2 egg yolks
- 250 ml of milk
How to make:
Whisk yolks with sugar and add flour.
Bring milk to the boil and add slowly the eggpaste into the hot milk constantly stirring. Bring to the boil stirring.
When the paste thickens, the cream is ready. Let it cool.
This cream suits very good for sweet dough rolls, brioches, éclairs, cakes, tartes, pies etc.
Starbirdbeautysparkles 