Andrew Prior

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Cream Patisserie Recipe

Ingredients

  • 370ml full cream milk

  • 25g unsalted butter

  • 3 egg yolks (keep the whites in a zip lock bag in the freezer to make a pavlova)

  • 80g caster sugar

  • 20g plain flour

  • 25g cornflour

Makes around 500g of cream patisserie

Method

  1. In a saucepan bring the milk and butter to the boil and then remove from the heat

  2. Then in a heatproof bowl whisk the sugar and egg yolk today until they become pale and thick

  3. Add in the flour and cornflour and whisk until combined

  4. Pour in a third of the milk mixture and stir quickly

  5. Then add this back to the saucepan and whisk continuously until thinkened and mixture comes the boil

  6. Set aside in a container and place in the fridge until cooled completely