Crème Pâtissière

dessert, tart, thermomix, Uncategorized

Owning a Thermomix is a joy every day of the week but there are some things which you know your non-thermie friends slave over and often fail to produce satisfactorily. One of these is crème Pâtissière . With a Thermomix you chuck all the ingredients into the bowl set the heat 90° and timer to 7 minutes, turn the speed to 4 and pop off and set the table or put on your eye liner! Perfect every time and as the base for summer berry tarts just perfect.

Even if you haven't got a batch of sweet pastry in the fridge/freezer, pop into an upmarket food store and buy individual tart case, fill will delicious 'creme pat' and you are sorted. A mouthful made in pattiserie heaven.

This recipe is from TM fast and easy cooking. I hav experimented with others and none quite come up to the right consistency.

You'll need

  • 500g milk
  • 80g sugar (recipe says 100g so go for that if you want the full sugar blast)
  • 40g corn flour
  • 2 eggs and 2 egg yolks

Seeds from a vanilla pod- don't skimp here. Use a vanilla pod because you get that beautiful seeded mottle through the custard and the taste is wonderful. Don't forget to pop that used pod into your jar of home made extract or sugar container.

As I say in the introduction 7 minutes later you have the perfect consistency to fill tart liners, fill biscuits, etc. use a piping bag for a nice look. Even with a big tart case you can pipe in concentric circles- nice look.

Enjoy, and thanks for reading.


Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

4 thoughts on “Crème Pâtissière”

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