Rating: 3.52 stars
25 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
  • 25 Ratings

Use this creme patissiere recipe when making the delicious Apple and Passion Fruit Tartlets—both recipes are courtesy of Michel Roux.

The Martha Stewart Show, Episode 4147

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Recipe Summary test

Yield:
Makes about 1 pound 10 ounces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 3 tablespoons plus 1 teaspoon sugar until mixture has the consistency of light ribbons. Add flour and whisk thoroughly to combine.

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  • In a medium saucepan, heat milk with remaining 6 tablespoons plus 2 teaspoons sugar and vanilla bean over medium heat. As soon as the mixture comes to a boil, immediately remove from heat and slowly pour into egg yolk mixture with the mixer on low.

  • Mix until well combined and return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Let bubble for 2 minutes, then transfer to a medium bowl.

  • Dust creme patissiere with confectioners' sugar or dot surface with small pieces of butter to prevent a skin from forming. Let cool before covering and transferring to the refrigerator for up to 3 days. Remove vanilla bean before using.

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Reviews

25 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1