pâtissière crème
vanilla
and
passionfruit
2024

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 milk 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.