Crème pâtissièrre

Crème pâtissière is a classic French pastry cream that is commonly used as a filling in many pastries and desserts. It is a thick, stable custard made from a mixture of milk, sugar, egg yolks, and flour or cornstarch. Some variations may also include vanilla or other flavorings.

History

The exact origins of crème pâtissière are unclear, but it is believed to have been developed in France during the 17th century. It is a staple in French pastry making and is used in many classic French desserts such as éclairs, mille-feuille, and fruit tarts.

Preparation

Crème pâtissière is made by first heating milk and sugar in a saucepan until it is near boiling. In a separate bowl, egg yolks are beaten with flour or cornstarch. The hot milk mixture is then slowly added to the egg yolk mixture while continuously whisking to prevent the eggs from scrambling. The mixture is then returned to the heat and cooked until it thickens into a custard. Vanilla or other flavorings can be added at this stage.

Variations

There are several variations of crème pâtissière that incorporate different flavorings or ingredients. For example, crème pâtissière can be flavored with chocolate, coffee, or fruit purees. A lighter version, known as crème légère, is made by folding in whipped cream to the cooled crème pâtissière.

Uses

Crème pâtissière is used as a filling in a wide variety of pastries and desserts. It is the traditional filling for éclairs and mille-feuille, and is also used in tarte Tatin, profiteroles, and Paris-Brest. It can also be used as a base for custard tarts or served on its own as a dessert.

See also

• Custard
• Pastry cream
• French cuisine