A great basic pastry cream recipe, which is great to fill pastries with or use as cake filling. The light brown piped domes are caramel Crème Pâtissière
- 4 egg yolks
- 25gr sugar
- 30gr flour
- 325gr milk
- 40gr sugar
- 1 tsp vanilla extract
- 25gr water
- 100gr sugar
- 100gr heavy cream
- pinch of salt
Combine the yolks and sugar in a bowl. Which until very fluffy, then add the flour and whisk some more.
Meanwhile, heat the milk, remaining sugar and vanilla in a thick based sauce pan. When it boils, add it to the whipped yolks while whipping continuously.
Pour the egg mixture back into the pan and simmer for 2 minutes while stirring very well.
Meanwhile, make the caramel sauce.
Heat the sugar and water together without stirring until caramel forms.
Aded the cream and heat while stirring for 2 minutes. Stir in the salt.
Stir the caramel into the Crème Pâtissière and cover with clingfilm, pushing it onto the custard. This prevents a skin from forming. Leave to cool.