5 Minute Creme Patissiere
The name can be intimidating however Creme patissiere (also called Pastry cream) is a friendly cream, not harder to make than our regular custard which is exactly how I would describe it.
There are several ways of making this delicious cream, there is the long and complicated way of Thomas Keller as brought on cookincity blog in detail, this way has 3 main steps and involves using a stand mixer, ice bath, strainer, liquid butter…puffff.
From my experience, most of us don’t need to put so much effort in pastry cream, the difference is minor between the Creme patissiere I’ll show you below and the Thomas Keller method, the results will not be noticeable for most of us.
5-minute Creme patissiere is just in the right consistency for every cake filling, pastry filling, you will need and it taste is divine just as a 40-minute pastry cream will taste.
So, don’t bother yourselves with the long and complicated pastry cream although I would certainly recommend to make it once to experiment with the haut pastry world cuisine.