This delicious thick, creamy, velvety cream is know by a few names, but the one I really hate and can’t get my head around is,
How can you take such a lovely word crème pâtissière and shorten it to crème pat!
It reminds me of cow pat!
I don’t know, and I really don’t want to either (“,)
Crème Pâtissière was something I struggled with for many years,
My cream would either end up being the perfect texture but too lumpy, or silky smooth and too runny lol
So we would end up eating mille feuilles with hard floury bits between the crisps layers, or the funniest one, profiteroles filled with a runny, I mean as runny as water pastry cream ha ha. The pastry cream was soooo….. runny I couldn’t pipe them into the profiteroles properly coz the crème pâtissière would run out down the sides of the choux pastry (“,)
It was a disaster!
We had to eat crisp empty choux pastry in a soupy sea of runny custard.
But with a lot of trial and error, and sieving cream,
A lot of cream,
Have you tried to wash a fine sieve after pushing through hard lumpy custard through it, and it has been sitting drying in the sink for a few hours?
Don’t try it!
Learn from me and wash it straight away (“,)
So getting back to the perfect crème pâtissière, it takes time, a low heat, a whisk, a spoon and faith you can whisk vigorously enough with now heat to achieve the best custard you have ever made.
If you watch my video below you will see how many times I alternate my whisk and my spoon paying close attention to the bottom and sides of my pan, my heat is on low and the not on the heat at all and you will see my pastry cream look curdled, but that is the time to take it off of the heat and whisk vigorously
Here is the video showing you each step, enjoy (“,)
Crème pâtissière can be used to many desserts like pies, tarts, pastries, napoleons, profiteroles. But, my favourite is using it in my profiterole salted caramel trifle (“,)
How do you like to eat your crème pâtissière?