Crème Pâtissière is a versatile pastry cream used in many desserts. It’s perfect for filling cakes, cream puffs, and mille-feuilles. You can also use it in fruit tarts, zeppole, and various fried desserts. This recipe, inspired by Maestro Massari, is easy to make and stays fresh for 4-5 days in the fridge.
Ingredients:
- 2 cups (500 ml) whole milk
- 2/3 cup (130 g) granulated sugar
- 7 large egg yolks (about 130 g)
- 1/3 cup (40 g) cornstarch / cornflour
- Zest of half a lemon
- 1 vanilla bean (or 1 tsp vanilla extract)
How to make Creme Patissière by Iginio Massari:
- Chill a large metal or glass bowl in the freezer.
- Split the vanilla bean, scrape out the seeds, and add both to the milk in a saucepan. Add the lemon zest.
- Bring the milk to a boil, then turn off the heat and let it steep.
- In a bowl, whisk egg yolks with sugar, then add cornstarch (US) / cornflour (UK). Mix until smooth.
- Strain the milk and gradually add it to the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan. Cook over medium heat, whisking continuously, until it reaches 183°F (84°C). Use a food thermometer if you have one.
- Quickly pour the hot custard into the chilled bowl, whisking to cool it down. This stops the cooking process and ensures a smooth texture.
- Cover with plastic wrap (cling film in UK) directly on the surface and refrigerate.
- The Crème Pâtissière will keep in the fridge for 4-5 days.
Tips:
- Store between 32°F and 39°F (0°C and 4°C).
- Don’t reduce the amount of eggs or sugar, or the cream may become runny.
Enjoy your homemade Crème Pâtissière!
