CREME PATISSERIE

Creme Patisserie

Use this for layer cakes and cream puffs. Egg yolks make a rich, golden filling, but a whole egg thickens it just as well.

1 cup milk
1/2 cup granulated sugar
3 tablespoons flour or 1 tablespoon cornstarch
Few grains of salt
2 egg yolks or 1 egg, slightly beaten
Vanilla extract or other flavoring

Scald milk in a double boiler. Mix sugar, flour or cornstarch and salt in a bowl. Stir in the milk. Pour back into the double boiler and cook 15 minutes, stirring until the filling thickens. Add egg yolks or egg. Flavor with vanilla extract or other flavoring. For a richer filling, stir into the hot filling 1 tablespoon butter.

Banana Cream Filling
Add 1 cup mashed banana pulp (forced through strainer) and 2 tablespoons lemon juice.

Chocolate Cream Filling
Increase sugar to 1 cup. Scald milk with 2 ounces unsweetened chocolate. Flavor with vanilla extract.

Coffee Cream Filling
Flavor to taste with instant coffee

Frangipani Filling
Add 2 tablespoons butter and 4 tablespoons dried and rolled macaroons. Flavor with lemon extract, rum, sherry or brandy.