Creme Patissiere Recipe: Classic Pastry Cream
Creme Patissiere is a thicker custard. It's thickened using starch and eggs/egg yolks and can be piped. ... Creme Diplomat is creme
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Cooking tools:
- Piping bag
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Ladle
- Spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 2 1/2 cups of milk, 500g
- 1 cup of granulated sugar
- 4 eggs (yolks)
- 1 tablespoon wheat starch
- 1 tablespoon flour
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