Crème Pâtissière Légère or Light Pastry Cream

Method

• 1)

  Divid the sugar in half: 1/2 in a pot with the milk over medium heat, the other 1/2 in a bowl with the cornstarch .

• 2)

  Add the egg into the bowl with the cornstarch and whisk.

• 3)

  Add the vanilla into your milk and sugar mixture and bring to a simmer.

• 4)

  Add half the milk into the egg mixture and whisk before pouring it back into the rest of the milk and cook it until thickened.

• 5)

  Whisk continuously until nice and creamy.

• 6)

  Transfer to a plate and cover with cling film touching the cream to avoid a skin to form.

Now to the whipping cream:

• 1)

  Always start with cold utensils, cold fresh pure whipping cream, a touch of sugar and start whipping until nice, on medium speed, until thick and creamy! Last few minutes, be careful not to over beat so the cream remains soft and doesn’t turn into butter.

• 2)

  Now in a separate bowl whisk the pastry cream until smooth before adding in the whipped cream and gently folding it in.

• 3)

  This crème légère is so velvety, light and creamy. It’s simply delicious!

• 4)

  We used it to fill some brioche and make mini-Tropezienne!