The crème fraîche really lightens up the crème pâtissière, creating a great mousse for cakes and desserts.
- 2 egg yolks
- 35gr sugar
- 14gr flour
- 170gr milk
- 1/2 tsp vanilla extract
- 125gr crème fraîche
Combine the yolks and sugar in a bowl. Which until very fluffy, then add the flour and whisk some more.
Meanwhile, heat the milk and vanilla in a thick based sauce pan. When it boils, add it to the whipped yolks while whipping continuously. Don’t pour all of it in at once and keep whipping, or the eggs will coagulate and you’ll have scrambled eggs.
Pour the egg mixture back into the pan and simmer for 2 minutes while stirring very well. I like to use a silicone spatula, which gets into the corners well and allows you to push on clumps to break them up.
Turn off the heat. Place some clingfilm on the Crème Pâtissière, pushing it onto the custard. This prevents a skin from forming.
Leave to cool. Stir in the crème fraîche.