Creme Patissière recipe
A traditional pastry cream essential for delicious French desserts! This authentic recipes comes from our chefs in Tolouse. Learn to make authentic French desserts on a luxury Dessert making and patisserie weekend in Toulouse, France with Chefs Davd and Bernard.
1 litre of milk
50 g flour
Heat the milk with the sugar, butter and vanilla.
Sieve the flour and beat together with the eggs.
When the milk is very hot pour onto the eggs and flour, boil for 2 minutes stirring continuously.
As the mixture is cooling stir from time to time.