Creme Patisserie

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I know I haven't posted in a very long time. In my defence I was down with fever, my internet connection was acting up and a hundred other problems. Excuses aside, I am now back with a post. This time it is about Creme Patisserie. 
Creme Patisserie, Confectioner's Custard, Pastry Cream or Creme Pat, whatever you may know it as, is an indispensable ingredient if you are a baker. Creme Patisserie originated in bakeries in France and has now become an essential ingredient for any pastry products, be it Tarts, Danish Pastries, Éclairs, Cream Rolls, Pastries, Puddings or Pies. It can also be used as a filling or sauce.
Creme Patisserie is a type of custard made with milk, egg yolks, sugar and flour. Vanilla is traditionally used as a flavouring agent. Crème Patisserie is cooked over a double boiler at about 80oC.

So I was making Creme Pat for my practical class a couple of days ago and I thought this would be a good topic because most people are too scared to make this simple filling at home. So here goes. 

Ingredients:

Eggs Yolks                       16 no.
Sugar                              350 grams
Salt                                 A pinch
Flour                              120 grams
Milk                                1 litre
Vanilla Essence                15 millilitre
Butter                             30 grams
Method:

 1. Collect and measure all ingredients accurately.


2. Mix together Flour, Sugar, Salt, Egg Yolks and Vanilla Essence lightly using a whisk.


3. Bring the milk to a boil and set up a double boiler.


4. Add the hot milk bit by bit into the egg yolk, sugar and flour mixture while whisking vigorously.


5. Put onto a double boiler and keep whisking continuously.



6. Keep whisking the mixture on the double boiler till it thickens.



7. When the Creme Patisserie has thickened completely to a wobbly consistency, remove from the double boiler and cool.


8. If kept in an airtight and hygienic container in the refrigerator below 5oC, this Creme Patisserie can be stored for upto 2 months.

Try out this recipe and let me know how your product comes out. Waiting for comments and pictures.



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