By Chelsea Sugar
Page views: 89286This is a custard-based pastry cream used to fill choux pastry & fruit tarts.
9 reviews
1 cup milk
3 egg yolks
1/4 cup Chelsea Caster Sugar
2 Tbsp flour
1 tsp vanilla essence
Put the milk in a saucepan and bring to the boil. Remove from the heat.
In a bowl whisk the egg yolks & sugar together until light and thick. Whisk in the flour. Pour the hot milk into the egg mixture, whisking until smooth.
Return the mix to the saucepan and return to the heat. This is to cook the flour to stop the crème pâtissière having a floury taste. Bring to the boil, while whisking constantly until the mixture relaxes (softens slightly).
Remove from the heat and mix in the vanilla essence.
Transfer to a clean bowl. Cover with clingfilm, making sure to press it onto the surface of the custard to prevent a skin forming. Use when cold.
Variation: Replace the caster sugar with Chelsea Soft Brown Sugar for a caramel flavour and colour.
I love this too, can you fill the profiteroles then freeze?
Chelsea Sugar:
It would be best to freeze and defrost the profiteroles before filling them.
I was very impressed with this simple, no fail recipe! This will be my go-to recipe from now on. I shall print this out immediately. Never had it go so well. No more passing through a sieve to get the bits of congealed egg out! I used it to mix with whipped cream to make creme diplomat for the top of my banoffi tartlets. Perfect! Thank you, Chelsea.
I could not get this to set for me, I followed the recipe but it is still no where near thick enough to use.
Too imprecise! 2 tablespoons flour? 2 packed tablespoons? 2 heaped tablespoons? Please use weights instead.
Foolproof and delicious, I usually end up with a disgusting scrambled egg mess when attempting custard but this was perfect.
so easy and delicious
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