Posts Tagged ‘cream patissiere’


It occurred to me that if you can make lemon curd and custard in the microwave, then you could probably make crème pâtissière in a similar way.  Here’s my microwave adaption of Dorie Greenspan’s pastry cream recipe.

  • 2 cups (500ml) full cream milk (I used UHT)
  • 6 large egg yolks (use the whites for meringues)
  • ½ cup (110g) sugar
  • 1/3 cup (45g) cornflour (cornstarch), sifted
  • 1½ teaspoons (8ml) vanilla extract
  • 3½ tablespoons (50g) unsalted butter, at room temperature, cut into small pieces

Step 1: In a large pyrex bowl, mix together the milk, sugar, cornflour and vanilla extract. Whisk well to combine, then microwave on high until hot but not boiling (in my 1100 watt micro, this took two minutes).  Remove from the microwave, whisk well to smooth out any lumps.

Step 2: In a separate bowl, whisk egg yolks together until smooth.

Step 3: Continually whisking, pour the egg yolks into the milk, mixing until smooth.  Microwave on high for one minute, then in 30 second increments, whisking after each burst, until the pastry cream is thick.  In my microwave, this took 2½ minutes.

Step 4:  Whisk well, then add the butter pieces and whisk them into the pastry cream until smooth.  Press a sheet of cling film to the surface of the cream to stop it forming a skin and store in the fridge until cool.

Spoon this pastry cream into a prebaked tart shell and top with fresh berries for an elegant fruit tart. I’ve also made chocolate pastry cream by adding sifted cocoa to the milk before heating.  I’m trying not to think about all the possibilities – profiteroles, danishes….hmmm….

. . . . .

Edit: I’ve just made a half batch of this recipe and it worked very well.

  • 1 cup (250ml) milk
  • 3 egg yolks
  • ¼ cup sugar
  • 1/6 cup cornflour
  • 1 teaspoons vanilla extract
  • 25g  unsalted butter

Reduce the microwave times accordingly – in my micro, Step 1 took 1 minute, and Step 3 took 1½ minutes on high in 30 second bursts.

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