Patissière

How to make patissiere

Crème pâtissière

1. Step 1: Beat four whites of eggs to a stiff froth.
2. Step 2: Mix about one ounce of pulverized sugar with them.
3. Step 3: Put four yolks of egg in a bowl with half a gill of milk, and beat well till thoroughly mixed.
4. Step 4: Put in a saucepan about two ounces of pulverized sugar, with a teaspoonful of potato-starch (fecula), and two-thirds of a gill of milk, and mix the whole well.
5. Step 5: Then add the eggs and milk, and beat the whole well with an egg-beater.
6. Step 6: Set the pan on a rather slow fire, stir continually with a wooden spoon till it turns rather thick, and then turn the four whites and sugar into the pan also, little by little, stirring the while, and take off when thoroughly mixed.
7. Step 7: As soon as off the fire, add essence to flavor, and about one-quarter of an ounce of gelatine, dissolved in tepid water. Serve, or use to fill when cold.

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