Ingredients
Main Ingredients
Instructions
Step 1
First, temper the *egg yolks*: mix the *milk* and *heavy cream* with half of the *sugar* and bring to a boil. You may also add the *vanilla extract* at this stage.
In another bowl, mix the *egg yolks* with the remaining *sugar* and *cornstarch*. Gradually add part of the hot milk and cream mixture, stirring well. Pour everything back into the original milk and cream mixture.
Cook on low heat, stirring vigorously with a whisk until thickened. Continue cooking for an extra minute while whisking.
Cool the mixture to 45°C (113°F) and use a blender to incorporate the cold cubed *butter*. The result will be a glossy and silky-smooth pastry cream.
Step 2
Use the built-in program or manual settings on your Cooking Chef XL. One advantage is that you don’t need to temper the egg yolks. Add all ingredients to the bowl, but it’s recommended to pre-mix the *egg yolks*, *sugar*, and *cornstarch* until smooth before adding to the *milk*.
Set the temperature to 100°C (212°F) or slightly higher for large volumes. Use a silicone attachment for soft mixtures; it scrapes the cream gently from the bowl’s sides and bottom. Reduce the temperature to 90-95°C (194-203°F) when the mixture thickens. Once thickened, cook for an additional minute for each liter of liquid.
Transfer to another container, cover with plastic wrap in contact with the cream, and let it cool to 45°C (113°F). Use a blender to blend in the cold cubed *butter*. Your Crème Pâtissière will have an extraordinary silky texture and shiny appearance.
Servings
Equipment
A large mixing bowl is essential for preparing the yolk mixture. Make sure it has a stable base to prevent any spills while mixing.
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Using a whisk ensures your mixture is smooth and lump-free. Opt for a silicone whisk to prevent scratching your cookware.
OXO Good Grips 11-Inch Balloon Whisk
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You need a heavy-bottomed saucepan to evenly heat the milk and cream mixture without burning.
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Cuisinart 1-Quart Saucepan, Chef's Classic Nonstick Hard Anodized Saucepan w/Cover, 619-14
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A hand blender or immersion blender is perfect for incorporating the cold butter into the warm custard, achieving that silky texture.
Ninja BL660 Professional Compact Smoothie & Food Processing Blender, 1100-Watts, 3 Functions -for Frozen Drinks, Smoothies, Sauces, & More, 72-oz.* Pitcher, (2) 16-oz. To-Go Cups & Spout Lids, Gray
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Magic Bullet Blender, Small, Silver, 11 Piece Set
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For stirring and scraping down the sides, a heat-resistant silicone spatula is ideal.
Unicook 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, Black
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Variations
- Replace milk and cream with coconut milk for a rich, tropical flavor, or use almond or soy milk for a more neutral taste.
- Substitute egg yolks with a vegan egg replacer. Mix according to the package instructions before tempering.
- Replace butter with a vegan margarine or coconut oil. Add it in the same manner as the original recipe.
Faq
- Why did my Crème Pâtissière turn out lumpy?
Lumps usually form if the mixture isn’t whisked continuously while heating. Use a whisk, and make sure to temper the egg yolks properly by slowly adding hot milk while whisking.
- Can I make Crème Pâtissière ahead of time?
Yes, you can prepare it a day in advance. Store it in the fridge with plastic wrap touching the surface to prevent skin from forming.
- How can I fix a too-thin Crème Pâtissière?
If your custard is too thin, return it to the heat and cook a bit longer while whisking continuously until it reaches the desired thickness.
- Can I add flavorings to my Crème Pâtissière?
Absolutely! Infuse the milk and cream with cinnamon sticks, citrus zest, or coffee before adding to the yolk mixture for different flavor profiles.
- What is the best type of milk to use?
Whole milk is traditional and gives the best texture, but you can experiment with other types like oat or almond milk for dietary preferences.
- How do I prevent a skin from forming on my Crème Pâtissière?
Place plastic wrap directly on the surface of the custard while it cools. This prevents air exposure and skin formation.
