Tag

Cornflour

Mille-Feuille series: How to Make Crème Patisserie

By | Video Tour | No Comments

 

Mille-Feuille filled with Creme Patisserie.

Mille-Feuille filled with Creme Patisserie.

The key component to the Mille-Feuille is Crème Patisserie, which is also known as pastry cream. Crème Patisserie is made from five simple ingredients: eggs, corn flour, milk, sugar and vanilla.

It’s one of the richest and creamiest products around lending itself to being a perfect filling for both pastry and sponge based desserts; none more so than the Mille-Feuille. In this particular dessert the crème patisserie is sandwiched between two layers of puff pastry; creating a smooth, delicate texture to contrast the light and crispy qualities of the pastry.

In our latest instalment Xavier demonstrates how to create the filling for the Mille-Feuille and gives you a couple of great tips along the way.

To go alongside the video here are our top five tips to make a French classic – Crème Patisserie:

  1. Don’t burn the milk – It’s all about controlling the temperature of the pan. Don’t put the heat too high.
  2. Mix the eggs, sugar and cornflour until it’s nice and smooth
  3. Just like custard cook it slowly on a medium heat to ensure the mix doesn’t overcook.
  4. Stir constantly – The last thing you want is it to burn on the bottom.
  5. Put butter over the top once in clean container before placing in the fridge to prevent a skin forming (see video)