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Gluten Free Crème Pâtissière

Makes 250ml

Crème pâtissière is a rich type of custard, sometimes referred to as ‘Crème Pat’. It is often used instead of whipped cream to fill profiteroles, fruit tarts, and meringues.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 25g icing sugar
  • 2 tsp FREEE Cornflour
  • 2 egg yolks
  • 50ml cream
  • 150ml milk
  • butter or oil
  1. Put the sugar, cornflour, egg yolk and cream into a large bowl and mix to a smooth paste.
  2. Heat the milk in a saucepan until it boils.
  3. Stir the milk into the bowl then pour everything back into the saucepan.
  4. Bring to the boil again, stirring until thick and smooth.
  5. Remove from the heat and pour into a clean bowl.
  6. Brush a little butter or oil over some parchment paper and put it butter side down on the surface of the crème pâtissière.
  7. When cold chill until required.
  8. Beat the cold custard to ensure it is smooth before using.

Equipment

Saucepan, mixing bowl and parchment paper

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Ingredients

Change Quantities:
  • 25g icing sugar
  • 2 tsp FREEE Cornflour
  • 2 egg yolks
  • 50ml cream
  • 150ml milk
  • butter or oil

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