Hello Friends!

In today’s post I want to talk with you about a very known recipe, a classic cream in Italian cousine. Today I’m going to show you how I make my crème patissière.

I learned to prepare the crème patissière because my husband love that cream and I want to make him happy when I cook some dishes for him. I admit, at the beginning I thought it was really complicated to prepare… actually  it is not so complicated!

I tried a lot of recipes, but the one I suggest to you today, is my favorite one!

The preparation is quite easy, but you should follow the right steps for achieve the best result!

Let’s see how I make my crème patissière

Ingredients for 500 gr of crème patissière

Time to prepare 15 minutes – time to cook about 30 minutes + almost 4 hours for cool down the crème

• 3 eggs;
• 200 ml of whole fresh milk;
• 50 ml of whipping cream (or additional 50 ml of whole milk);
• Vanilla essence or the rind of an half lemon;
• 70 gr of sugar;
• 25 gr of corn starch.

Useful tools:

• Pot;
• Terrines;
• Sealing wrap;
• Whisk.

Procedure

I put the milk and the whipping cream in the pot, I added the vanilla essence (or the lemon’s rind) and I put the pot on the stove (remember the fire must be gentle). Before the mixture boiled I removed the pot from the stove and I let it cooled down. If you use the vanilla bean or the lemon’s rind, after 5 minutes you should remove them from the pot.

I separated the egg white from the yolk and I put the yolks in a terrine. I added the sugar and I start to mixed them all with the whisk. When the mixture became uniform and light yellow/white I added the corn starch and I blended it again. I added the yolk mixed with the sugar and the corn starch in the pot with the milk and the whipping cream. I put the pot on the stove and I blended the cream until it become thick.

Now the trick, maybe the most important step for an awesome cream: I put the cream in a terrine and I covered the cream’s surface with the sealing wrap, but be careful the wrap must touch the cream! In this way if you remove all the air between the cream and the wrap, you can avoid the crust on the cream and it is amazing especially if you need the cream for filling a cake!

Leave the cream cool down and when is cold put the cream in the fridge.

The crème patissière should be served cold.

This is my result!

The crème patissière can be preserved (covered in the fridge) for 2/3 days. You can also freeze the cream and preserve it for almost one month.

This is my favorite recipe for the crème patissière. This recipe is amazing because, although it is really easy to do, the result is pretty awesome!

The crème patissière is perfect by itself, for example you can put it in a beautiful tiny glass and decorate with a cookie or a little pieces of chocolate. The crème patissière is perfect for filling cakes and sweets as well, indeed it is my favorite cream for filling the sponge pan!

When I have much time, I love to think about different ways to present my crème patissière. One of my favorite presentations is the chocolate basket (made by myself) filled with crème patissière.

As you can image during the reading of this post, the recipe is really simple. I think also that the crème patissière is something everyone should be able to prepare!

I hope you enjoy this post! Let me know in the comment box below if you have some trick for preparing this cream and if you have a better recipe for it!

We’ll see soon with new recipes!

Stay Tuned!

Tricks in this post:
1. My recipe for the crème patissière
2. Vanilla essence or lemon rind for an amazing fragrance for the crème patissière
3 Some ideas for presenting the crème patissière