small-batch creme patisserie
the perfect batch size for a small kitchen. May 2023
yields about 1/2 cup
ingredients
105mL milk (soy or cow)
1 tsp vanilla paste
16g caster sugar
7g cornflour
1 egg yolk
10g butter
optional: matcha powder, instant coffee, citrus zest, herbs, or any other flavourings you desire. see variations below
method
in a small saucepan, add the milk (105mL), vanilla (1 tsp), and flavourings (if using) and heat gently over low heat
meanwhile, whisk together the sugar (16g), cornflour (7g) and egg yolk (1) in a medium bowl until pale and fluffy
slowly pour the warm milk into the egg yolk mixture, whisking constantly
return the mixture to the saucepan and whisk constantly over medium heat until thickened
remove from the heat and stir through the butter (10g)
transfer to a bowl or container, and cover the top with plastic wrap to prevent a skin forming
refrigerate for at least two hours until cooled and thickened
uses
filling for eclairs, profiteroles, classic bakery fruit tarts, doughnuts, danishes and pain au raisins
fold together with whipped cream to make diplomat creme, and use as a filling for cakes
variations
diplomat creme: fold through with stabilised whipped cream (see here) for a lighter, fluffier filling option
matcha or coffee: add 1 tsp matcha or instant espresso powder to the milk powder when warming
citrus infused: add the zest of 1 lemon, orange, or lime to the milk and leave to infuse for 1 hr before straining the zest out, warming the milk, and continuing as written
herbal: infuse herbs (such as culinary-grade lavender, rosemary, bay leaf, or fig leaves) into the milk. strain before pouring into the egg yolk mixture