Whipping cream
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Crème patissière maken
Gemaakt door eieren, suiker, zetmeel en melk samen te verhitten en op smaak te brengen met vanille, is crème pâtissière (letterlijk vertaald als 'banketbakkersroom') een rijke en dikke vla-achtige crème. vla zoals crème anglaise, de toevoeging van zetmeel (in het geval van dit recept maizena) geeft crème pâtissière een dikkere consistentie die zijn vorm behoudt.Dit maakt het ideaal om te spuiten in soezendeeggebakjes zoals chocolade-eclairs en soesjes, of om te smeren tussen de lagen van een millefeuille, maar ook in andere taarten, gebak en desserts.
Hoewel het maken van crème pâtissière relatief eenvoudig is, moet het voor de juiste consistentie op de juiste temperatuur worden opgeklopt. Het gebruik van je keukenmachine maakt niet alleen het hele proces sneller, het helpt je ook om de basistechnieken onder de knie te krijgen, zodat er geen ruimte is voor fouten.
Preparing ahead
This recipe is for 430g of crème pâtissière, and takes 1hr 15 minutes to make using your Cooking Chef XL. Here’s what you’ll need:
Ingredients
60g egg yolk
30g caster sugar
20g cornflour
250g whole milk
250g whipping cream
1 tsp vanilla extract
Tools
Cooking Chef XL
Cooking Chef XL bowl
Jug
Large mixing bowl
Plastic wrap
Get ahead by measuring out your ingredients using your Cooking Chef XL’s built in scales, and prepping your baking area.
Ingredients
60g egg yolk
30g caster sugar
20g cornflour
250g whole milk
250g whipping cream
1 tsp vanilla extract
Tools
Cooking Chef XL
Cooking Chef XL bowl
Jug
Large mixing bowl
Plastic wrap
Get ahead by measuring out your ingredients using your Cooking Chef XL’s built in scales, and prepping your baking area.
Stage one
Attach the creaming beater to your machine. Add the egg yolk, caster sugar and cornflour to the Cooking Chef XL bowl and lift the mixer’s head to fit the heat shield.
With the splashguard fitted, mix on speed 1 for 30 seconds, until combined.
With the splashguard fitted, mix on speed 1 for 30 seconds, until combined.
Stage two
Add the milk, whipping cream and vanilla extract to a clean jug. Using a good quality vanilla extract rather than essence will produce a stronger, more natural flavour.
With the machine running, gradually pour the contents of the jug into the mixer bowl. Then, with the splashguard fitted, mix on speed 1 for 30 seconds.
Now it’s time to apply the heat. To thicken the custard to a thick, smooth consistency that’s perfect for piping or spreading you need to bring it to almost boiling point- not hot enough and it will be too runny and loose, but overcook it and the texture will be gritty and unpleasant. With the splashguard still in place, cook at 85°C on speed min for 7 minutes.
With the machine running, gradually pour the contents of the jug into the mixer bowl. Then, with the splashguard fitted, mix on speed 1 for 30 seconds.
Now it’s time to apply the heat. To thicken the custard to a thick, smooth consistency that’s perfect for piping or spreading you need to bring it to almost boiling point- not hot enough and it will be too runny and loose, but overcook it and the texture will be gritty and unpleasant. With the splashguard still in place, cook at 85°C on speed min for 7 minutes.
Stage three
Once the mixture is cooked, transfer immediately into a large mixing bowl. Covering with plastic wrap will prevent a skin from forming as it cools.
Chill in the fridge until completely cool. Kept covered, it will last up to five days in the fridge.
Chill in the fridge until completely cool. Kept covered, it will last up to five days in the fridge.
Using your newfound skill
Stable and easy to work with, crème pâtissière is one of a baker’s most versatile ingredients. Use it as a base for fruit tarts, spread in between cake layers, spooned generously into trifles or piped into profiteroles- in this recipe simply use instead of whipping cream.
