Some days ago, I learnt how to make Fouquet’s famous Mille feuille with their Pastry Chef. Today I am going to share their famous Creme Patissiere recipe with your all. Creme Patissiere is a creamy Vanilla pastry cream, a vanilla-flavored custard filling similar to pudding.
- INGREDIENTS (FOR 20 Mille Feuille: 13x4.5 cm):
Flour - 45g
Powdered sugar - 200g
Egg yolk - 200g Maizena (Corn starch) - 45g
Whole Fat Milk - 1L
Vanilla sticks - 2
Gelatin - 3 sheets
Unsalted butter (softened, cut in cubes) - 1 block
a bit of Yellow food colouring
- STEPS -
Soak 3 gelatin sheets in cold water. This provides a better texture to the cream.
In the medium-sized saucepan, heat the milk and 100g powdered sugar in low heat. Add 2 vanilla sticks when the sugar melts.
While the milk is being heated, place the flour, 100g powdered sugar, maizena and egg yolk in a bowl. Whisk until you have a thick, smooth mix and the mixture changes to a whiter colour.
When the milk starts to smoke, whisk the egg yolk mixture constantly while adding 1/3 of the milk to the mixture. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Add the butter, yellow food colouring and gelatin sheets into the saucepan.
Place over medium heat, stirring or constantly whisking until the mixture thickens and reaches a boil. Continue cooking for half a minute longer, stirring hard and constantly to keep the pastry cream smooth. (About 3 minutes)
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
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