pâtissière crème
vanilla
and
passionfruit
2024

go straight to the recipe

I love anything with pâtissière crème…a coffee éclair, a mille-feuille [aka vanilla slice], a simple dessert with fruit and pâtissière crème and maybe a tuille or a biscuit of some sort. Whilst I miss the absence of a decent boulangerie in Adelaide, my behind is probably all the better for it, but when I serve some small freshly baked item that you might find daily in any decent French boulangerie, the accolades are way beyond the effort.

I will add a new coffee and chocolate pâtissière crème but just need to do a recipe test for both first.

AO 28 FEBRUARY 2024

SILKEN ON THE TONGUE

Vanilla Pâtissière Crème
550g full cream milk
1 vanilla pod, split and scraped
125g powdered caster sugar
30g gluten free cornflour
10g plain flour [use gluten free cornflour for GF patisserie cream]
6 room temperature egg yolks
15g COLD unsalted butter, cut into small pieces

Scald the cream and vanilla and set to one side for 30 minutes to properly infuse. Remove the vanilla pod, scraping as much of the black seeds into the milk as possible and bring it to the boil. [I use microwave no chance of scorching the milk].

Whisk together the sugar and flours, and then whisking constantly add the boiling vanilla milk. Pour into a heavy based saucepan and on very low heat cook stirring and scraping constantly until it thickens and boils. Remove from the heat and whisk in the egg yolks one at a time. Return to love heat and continue to cook until it is just below the boil…remove from the heat, add the butter and mix in thoroughly.

Scrape into an airtight container and contact cover to prevent a skin forming. Refrigerate or freeze.

BOULANGERIE LES HALLES, REIMS, FRANCE WHERE THE MOST EXQUISITE MILLE-FEUILLE IS TO BE FOUND. BAKED FRESH DAILY, NEVER REFRIDGERATED, NEVER SOGGY BOTTOMED, NEVER TO BE FOUND IN ADELAIDE!

PASSIONFRUIT
Pâtissière Crème

550g full cream milk
125g powdered caster sugar
35g gluten free cornflour
15g plain flour [use gluten free cornflour for GF patisserie cream]
6 room temperature egg yolks
15g COLD unsalted butter, cut into small pieces
90g astringent passionfruit pulp

Scald the cream. [I use microwave no chance of scorching the milk]

Whisk together the sugar and flours, and then whisking constantly add the boiling milk. Pour into a heavy based saucepan and on very low heat cook stirring and scraping constantly until it thickens and boils. Remove from the heat and whisk in the egg yolks one at a time. Return to the heat and continue to cook until it is just below the boil…remove from the heat, add the butter and mix in thoroughly. Then mix through the passionfruit pulp.

Scrape into an airtight container and contact cover to prevent a skin forming. Refrigerate or freeze.

delicious
sponge
quince
passionfruit
curd
lilLy pilLies

SPONGE, PASSIONFRUIT CURD…EQUALLY GOOD WHEN MADE WITH PASSIONFRUIT PATISSERIE CRÈME…OUR LILLY PILLIES ARE CLOSEST TO THE RIBERRIES OF THE NORTHERN HEMISPHERE

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