Following one good recipe to the gram is satisfyingly precise and predictable. I’m a (neuro? data?) scientist, after all. But get past the basic techniques and their limitations and it all gets a whole lot more fun; instead of following one recipe you can start combining five. This classic creme patissiere recipe, adapted from Michel Roux’s Pastry book, is one of those key component recipes to keep coming back to and throwing into choux and cakes (Swedish princess cake recipe coming next!!) and pavlovas and tarts and any desserts that take your fancy.

A little guide (mostly for me because I’m not so good with names):

Cream Variations:

• Chantilly Cream – Just whipped-up sweetened double cream. Can be colored or flavoured by folding through powdered flavours or measured quantities or fruit puree. Can be reinforced with gelatine but holds well without it too
• Creme Anglaise – A.k.a. custard, like a creme patissiere but runnier and poured on desserts
• Creme Patisserie – Thick eggy vanilla cream used to fill pastries or layer in cakes. See creme patissiere recipe below.
• Creme Diplomat = Creme Patissiere + Chantilly Cream. The addition of whipped cream makes a lighter (depending how you define ‘light’) and fluffier creme
• Mousseline Cream = Creme Patissiere + Butter. Enriched by butter, this cream holds its edges well and can neatly be piped
• Chiboust Cream = Creme Patissiere + Italian Meringue. Makes a light fluffy and sweeter cream

For the creme pat…

(Makes around 300g)

Ingredients:

• 3 egg yolks (60g)
• 30g sugar
• 30g flour
• Seeds from 0.5 vanilla pods or 1 tsp. vanilla extract
• 230ml milk

Method:

1. Beat eggs and sugar until pale and fluffy
2. Beat in flour
3. Separately heat milk and vanilla until just starting to boil
4. Stream the hot milk into the beaten eggs, whisking constantly
5. Return the combined cream to the heat for 3 minutes until thick, whisking constantly to prevent the cream burning at the bottom of the pan. As it starts to thicken it will look like it is curdling but just keep whisking well until smooth
6. Pour into a bowl and cover with cling film, pressing the cling film against the surface of the cream. This will prevent a skin forming.
7. Refrigerate until use