Crème Pâtissière from Bake!: Essential Techniques for Perfect Baking by Nick Malgieri
A starch-thickened custard cream, crème pâtissière is a versatile and delicate filling for cakes and pastries of many types. This recipe is thickened with cornf
Ingredients
- 45 g unsalted butter, cut into 6 pieces
- 2 teaspoons vanilla extract
- 120 ml whipping cream
- 70 g sugar
- 35 g cornflour
- 360 ml full fat milk, divided
- 5 medium egg yolks
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