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Crème pâtissèrie
This thick vanilla custard forms the foundation for loads of delicious French pastries. Pipe into choux puffs, wedge between sheets of puff pastry for a mille-feuille, fold in some whipped cream to make a Crème Diplomat or use as a tart filling.

Crème pâtissèrie

Ingredients

40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste

Directions

Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well, then set aside.

In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and place over medium heat. Cook for a few minutes, stirring constantly, until the mixture is nice and thick and coats the back of a spoon.

Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form.

Use this custard filling for Custard Slices, as a tart filling like in this Summer Berry Tart or delicious choux puffs.

Ingredients

40g caster sugar
2 egg yolks
20g cornflour
250ml full cream milk
3 pumps NOMU Vanilla Paste

Directions

Whisk the sugar and egg yolks until thick and pale. Add the cornflour and whisk well, then set aside.

In a heavy-based saucepan, gently heat the milk with the NOMU Vanilla Paste and bring to a boil. Remove from the heat and slowly pour into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and place over medium heat. Cook for a few minutes, stirring constantly, until the mixture is nice and thick and coats the back of a spoon.

Cover the surface with clingfilm and leave to cool completely. Make sure the cling film touches the surface of the custard so that a skin doesn’t form.

Use this custard filling for Custard Slices, as a tart filling like in this Summer Berry Tart or delicious choux puffs.

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