The key to making a creme patisserie is speed. Get all of the ingredients out and measured before starting to make it. If you stop mixing the creme patisserie whilst it is on the heat then it will form lumps, as mine did.
When making the italienne meringue a copper pan is essential as copper is very conductive and the sides of the pan need to be hot. If the sides of the pan are cool when you pour out the sugar syrup then it will harden before it reaches the egg whites. Also a stand up mixer is useful or another person to help because you need to pour on the sugar syrup whilst mixing the egg whites.
For the pate sucre:
250g plain flour
100g unsalted butter, cold and diced into small squares
100g icing sugar, sifted
pinch of salt
2 eggs, at room temperature
For the creme patissiere:
3 egg yolks
40g Castor sugar
15g custard powder
For the meringue italienne:
180g Castor sugar
15ml glucose (available from most supermarkets)
3 egg whites
|1) Weight out all of the ingredients.|
|2) Pour the flour onto a clean work surface.|
|3) Make a well in the middle of the flour.|
|4) Pour the butter into the well in the middle of|
|5) Using your fingertips work the butter into |
|6) When the butter and flour are completely |
combined, make another well in the centre
and pour in the icing sugar.
|7) Next crack the two eggs into the well with the|
icing sugar. Using your finger tips combine the
mixture into a ball. and place it in the fridge for
at least 1 hour or several days until you are
ready to use it.
|8) Remove the dough from the fridge and place|
onto a floured surface ready to roll.
Preheat the oven to C200.
|9) Roll the dough out to about 5mm thick, |
on a floured surface.
|10) Using a fluted pastry cutter cut out rounds.|
|2) Fold the rest of the meringue italienne into the |
creme patissiere with a spatula. Do not over mix
it or the cream will loose all its lightness.
|3) Spoon the cream into the cooled pastry |
cases and decorated with fresh fruit.