Ingredients:
1 cup milk (1/4 liter)
1/2 cup powdered sugar (125 grams)
1 Tbs. vanilla
1/4 cup flour (50 grams)
2 eggs
Preparation:
Lightly beat eggs in a mixing bowl. Beat in sugar and vanilla. Gradually add in flour. Whisk in milk and place in saucepan and cook over low heat, stirring constantly. Bring mixture to a boil whisking until it thickens. Remove from heat and cool. Put in pastry bag and pipe into puff pastry shells.
Serving Suggestion:
Crème Patissière can be used for chocolate éclairs, cream puffs, or my favorite, a French creation called Religeuse.
Variation:
Coffee or chocolate flavored Crème Patissière can be made by adding a tablespoon of cocoa powder or coffee extract. Top puff pastry with icing of the same flavor as the filling and you’ll have fantastic pastries.
History:
I borrowed this recipe from Odile Lavandier. Crème Patissière is a basic in the French kitchen so these measurements were her approximations.
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