This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It’s the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don’t feel limited to just vanilla!
RECIPE: https://preppykitchen.com/vanilla-custard/
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corn starch is great for gravy and oriental sauces.
I worked as a pastry baker in a pie shop for many years. 3TB of cornstarch will make it smoother and always whisk together your sugar and cornstarch before adding any wets. The granulated sugar breaks up any clumps that might be in the cornstarch 👍
Nice! I like to add a sprinkle of nutmeg in it.
Can I use tapioca starch instead? If so, how much?
I love this on my fruit tart; it is heavenly delicious!
Hi why does my pastry takes eggy colour instead of yellow?
Good thank
This isn't the recipe I was expecting. I thought you'd do that thing where you add a load of unsalted butter at the end, whisk it, and suddenly it turns white and becomes cream. But what you created was what we know in England as 'confectioner's custard' (pale yellow in colour). It would never pass for any kind of cream, though I'm sure it's delicious. Ah well, back to my search for that amazing artificial cream recipe!
Less talking more cooking !
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