Creme Patisserie Cream & Diplomat Recipe
Creme patisserie cream is the gateway into the most incredible fillings or toppings to any bakes. Its combined versatility and deliciousness make it a must have recipe for your baking repertoire. Rich with egg, powerful with vanilla and creamy in texture, this recipe is incredible.
Ingredients
- 250g whole milk
- 4 large egg yolks
- 45g caster sugar
- 30g cornflour
- 40g unsalted butter
- 1tsp vanilla
- Optional: 180g cream
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Method
- To make the crème pat, heat the milk in a saucepan until simmering
- Meanwhile, whisk together egg yolks, sugar, cornflour & vanilla in a heatproof bowl. Once the milk reaches a simmer, slowly pour into egg mix, whisking constantly
- The pour the mix back into the saucepan and place on medium heat. Whisk constantly until the custard begins to thicken and boil
- Once thickened, remove from heat & add the butter and combine
- Transfer the custard into a bowl and cover with clingfilm. Ensure the clingfilm makes contact with the custard to avoid skin forming, then set aside to cool
- Optional: To transform this into this a crème diplomat, which will lighten this crème pat up, place the cream in a clean bowl and whisk to soft peaks.
- Place a few tablespoons of cream into your cooled crème pat to slacken before combining with the cream