Crème pâtis­sière

The Australian Women's Weekly - - Contents -

MAKES ABOUT 1.5 LITRES (6 CUPS) This is your most ba­sic, most neu­tral­tast­ing cream for dol­lop­ing on desserts and dec­o­rat­ing cakes. Make sure you don’t over-whisk this, or you will split the cream and be on your way to mak­ing but­ter. The only way to rem­edy this, un­for­tu­nately, is to start again from scratch. 1 litre (4 cups) milk

6 egg yolks + 2 ex­tra whole eggs

200g caster sugar

100g wheaten corn­flour

60g chilled un­salted but­ter, thinly sliced

2 tea­spoons vanilla bean paste OR vanilla ex­tract

1 ta­ble­spoon Cointreau OR Grand Marnier liqueur

1 Mi­crowave the milk in a large heat­proof bowl for 4-5 min­utes on the high­est set­ting. Mean­while, whisk the egg yolks and ex­tra eggs with the sugar un­til pale and thick. Do not al­low the sugar to rest on the eggs for any length of time be­fore whisk­ing vig­or­ously, or it will pickle the yolks un­evenly and cre­ate a lumpy mix­ture. Whisk in the corn­flour un­til smooth. Add to the hot milk, and whisk to com­bine.

2 Mi­crowave for 2 min­utes, then whisk madly un­til smooth. Re­peat this twice, or un­til the mix­ture is very thick and swirls stay put like whipped cream.

Cool for about 5 min­utes, be­fore whisk­ing in the but­ter and vanilla un­til com­bined. Al­low to cool for about 30 min­utes, whisk­ing en­thu­si­as­ti­cally ev­ery 10 min­utes to get rid of any steam trapped in the cus­tard and help­ing it to set. Cover with plas­tic wrap pressed di­rectly onto the sur­face of the cus­tard, and re­frig­er­ate overnight or un­til com­pletely chilled be­fore us­ing. When ready to use, whip to­gether the crème pâtis­sière and Cointreau with an elec­tric mixer on high speed un­til silky and glossy. If you want the crème pâtis­sière to be lighter, whisk in some Crème Chan­tilly or even a tiny bit of milk.

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