5 Minute Creme Patissiere
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.
When the mixture is smooth add the remaining milk, whisk gently and return the mixture to the saucepan.
Reduce heat to medium and continue whisking the mixture until the custard forms a few bobbles on its surface.
Place in the fridge for a minimum of 4 hrs., preferably overnight.
The Pastry cream can stay in the fridge for up to 4 days.