creme patissiere recipe

My Simple Pastry Cream recipe, or Crème Pâtissière, comes together in no time and can be used to fill eclairs, donuts, cream puffs, &amp; more!

Simple Pastry Cream (Crème Pâtissière)

(480 milliliters) whole milk

vanilla pod ((split lengthwise, seeds scraped out))

sugar

egg yolks ((room temperature))

cornstarch

In a medium saucepan, combine milk, vanilla pod, and seeds and ½  the sugar. Place over medium-low heat until mixture comes to a simmer.

In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.

While whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking constantly, for roughly 2-3 minutes or until it thickens.

Remove from the heat and whisk in the butter. Pass the mixture through a sieve to remove the vanilla pod and any lumps.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent skin from forming and allow it to cool down before refrigerating for a minimum of 4 hours or up to 4 days. Use to fill cream puffs, profiteroles, or pastry tarts.

French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!

French Fruit Tart With Pastry Cream

unsalted butter, softened

Vanilla extract

all-purpose flour

salt

all purpose plain flour

tsp cornflour

560 ml or 19 fl oz milk

unsalted butter

vanilla extract

Strawberry jelly

lb of fresh mixed berries

Dr. Oetker Ground Arrowroot Sachet (1 tbsp)

225 ml or 8 fl oz Cranberry Juice

In a stand mixer fitted with a paddle...

In a stand mixer fitted with a paddle attachment, cream the confectioners’ sugar and butter for 30 seconds on low speed.

Add the egg, and mix on medium speed...

Add the egg, and mix on medium speed until evenly combined.

In a medium bowl, combine the flour, cornstarch,...

In a medium bowl, combine the flour, cornstarch, and salt. Add to the mixer on low speed, and combine until there are no more dry patches.

Finish mixing the dough by hand to ensure...

Finish mixing the dough by hand to ensure it is not over-mixed.

Transfer the dough to a sheet of parchment...

Transfer the dough to a sheet of parchment paper on your work surface and sandwich it with another sheet of parchment paper, flattening it into a 1-inch thick disk.

Transfer the dough disk to a baking sheet...

Transfer the dough disk to a baking sheet and refrigerate until firm, around 20 minutes.

Generously dust flour on the work surface and...

Generously dust flour on the work surface and rub onto a rolling pin. Remove the dough from the paper and and transfer it to your work surface. Roll the dough out into a circle about 1⁄8 inch (3mm) thick.

Using your rolling pin, carefully transfer the rolled...

Using your rolling pin, carefully transfer the rolled out dough to your tart tin, being careful not to break it. Drape it over the sides and then lift the pastry gently into the tin.

Carefully go around the inside edging of the...

Carefully go around the inside edging of the tin, gently pushing the dough inside. If you do happen to break or tear the pastry, use a little overhang and patch it up, making sure you don't have any cracks at all. Finally trim off any excess dough from the edge. Place in the fridge for 20 minutes to firm up.

While the tart shell is chilling, preheat the...

While the tart shell is chilling, preheat the oven to 350°F (175°C) for conventional or 325°F (160°C) for convection.

Bake the tart on the center rack for...

Bake the tart on the center rack for 20 - 25 minutes, until it’s a light golden brown.

When ready, remove the tart shell by placing...

When ready, remove the tart shell by placing a cup or glass underneath and carefully sliding the outside tart ring in a downwards position. If you think some of the pastry is stuck to the sides, gently loosen using a small knife.

Transfer to a cooling rack and remove the...

Transfer to a cooling rack and remove the base of the tart tin. Allow the tart case to completely cool at room temperature.

Using a hand whisk, beat the egg yolks...

Using a hand whisk, beat the egg yolks and sugar until pale and slightly thickened.

Whisk in the flours.

Heat the milk in a saucepan until you...

Heat the milk in a saucepan until you see it starting to boil then remove from heat.

Whisk the milk into the egg mix.

Transfer the mixture back into the pan, stirring...

Transfer the mixture back into the pan, stirring all the time until thick and boiling.The pastry cream will thicken and turn darker in color. Once thick, remove from the heat immediately.

Return the pastry cream to the mixing bowl...

Return the pastry cream to the mixing bowl by passing through a sieve to get any lumps out.

Add the butter and vanilla extract and combine.

Cover with plastic wrap, ensuring the wrap is...

Cover with plastic wrap, ensuring the wrap is directly touching the surface of the mixture to avoid a skin from forming.

Refrigerate until completely cold.

Whilst the pastry cream is cooling, wash and...

Whilst the pastry cream is cooling, wash and slice your fruit, pop them on some kitchen paper and keep in the fridge until you're ready to assemble the fruit tart.

Place the Ground Arrowroot in a small saucepan...

Place the Ground Arrowroot in a small saucepan and blend with a little of the cranberry juice to make a paste.

Add remaining juice and gently bring to the...

Add remaining juice and gently bring to the boil, stirring until clear and thickened.Leave to cool for 20 minutes.

Place the tart shell on a cake stand...

Place the tart shell on a cake stand or serving plate.

Using a pastry brush, spread the jelly evenly...

Using a pastry brush, spread the jelly evenly over the base of the tart. This will act as a seal to stop the pastry cream from making the base soggy.

Spread the pastry cream evenly on top of...

Spread the pastry cream evenly on top of the jam.

Arrange the fruit on top of the pastry...

Arrange the fruit on top of the pastry cream. Start around the outer edge in a circular pattern and continue making circles until you reach the center. It should look like a blooming flower.

Gently brush the warmed glaze over the fruits,...

Gently brush the warmed glaze over the fruits, working from the outer edge of the tart toward the center. If your glaze has started to become too thick to brush, just pop it in the microwave for 20 seconds to loosen it and continue to brush the glaze over the fruits.

When done, refrigerate for at least 2 hours...

When done, refrigerate for at least 2 hours or more then serve.

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Top 2 creme patissiere recipe recipes from across the web

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Simple Pastry Cream (Crème Pâtissiè...

French Fruit Tart With Pastry Cream

The most viewed creme patissiere recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine