Milk (du lait), 1000g / 1 litre
Eggs (des oeufs), 100g
Egg yolks (des jaunes d’oeufs), 60g*
Sugar (du sucre), 250g
Flour (farine type 55), 50g
Custard powder (creme en poudre), 50g
Vanilla bean, 1
Optional: Butter (du beurre), 100g
Boil the milk with the scraped vanilla bean and pod.
Whisk the sugar, eggs and yolks together really well.
Sift together the flour and custard powder then add it to the egg mixture and whisk all together.
Add a little of the hot milk to the egg/flour mixture then whisk vigorously before pouring it all back into the casserole.
Stir continuously and vigorously until boiliing (when you see the first bubbles).
Immediately remove from casserole by pouring over a plastic film and wrap entire pastry cream.
* Use 90g of egg yolks if the pastry cream recipe is to fill Eclairs and Religieuses and in the same recipe you will use 100g of butter.
The pastry cream heats very quickly in the casserole and if it’s not stirred quickly and evenly it will burn to the bottom of the casserole.
The outcome of your pastry cream should be a thick; a wobbly consistency, not too liquidy.
At school we cool the pastry cream in the deep freezer (called KOMA) but you must not forget to remove it! It cools faster in the deep freezer and therefore we’re able to use it in preparations immediately. If you’re at home just in the fridge will do and wait until it’s cool, then when you remove it from the fridge whisk the patisserie creme in a bowl to get a smooth consistency before using it.
This recipe is from the student class recipe book, Anglo Pastry 2013, created by Chef Patissier, D. Averty of l’ecole FERRANDI . The recipe can be subject to change at the discretion of the Chef. The success of this recipe depends on the quality of ingredients, temperature and quality of appliances, temperature of the kitchen, skill of the student and/or patissier/e and direction of the chef.