Creme Patisserie

Ingredients

• one ounce of fine flour
• the beaten yolks of three fresh eggs
• three-quarters of a pint of boiling cream
• a couple of ounces of pounded sugar
• one and a half of fresh butter

Method

1. 1

   Gradually mix flour with egg yolks.

2. 2

   Stir in boiling cream.

3. 3

   Cook over gentle heat until thick, then add sugar and butter.

4. 4

   Stir well and let cool.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 335. The excerpt below is the record exactly as published.

one ounce of fine flour add, very gradually, the beaten yolks of three fresh eggs ; stir to them briskly, and in small portions at first, three-quarters of a pint of boiling cream, or of cream and new milk mixed ; then turn the whole into a clean stewpan, and stir it over a very gentle fire until it is quite thick, take it off, and stir it well up and round; replace it over the fire, and let it just simmer from .six to eight minutes ; pour it into a basin, and add to it immediately a couple of ounces of pounded, sugar, one and a half of fresh butter, cut small, or clarified, and a spoonful of the store mixture of page 153, or a little sugar which has been rubbed on the rind of a lemon. The cream is rich enough for common use without further addition ; but an ounce and a half of ratifias, crushed almost to powder with a paste-roller improves it much, and they should be mixed with it for the receipt which follows. 371 MODERN COOKERY. [chap. XVIII, Flour, 1 oz. ; yolks of eggs, 3; boiling cream, or milk and cream mixed, f pint: just simmered, 6 to 8 minutes. Butter, oz. sugar, 2 oz. $ little store-flavouring, or rasped lemon-rind ; ratifias, 1| oz. Ohs. — This is an excellent preparation, which may be used for tartlets, cannelons, and other forms of pastry, with extremely good effect. SMALL VOLS-AU-VENTS, A LA PARiSIENNE. (ENTREMETS.) Make some small vols-au-vents by the directions of page 361, either in the usual way, or with the rings of paste placed upon the rounds. Ice the edges as soon as they are taken from the oven, by sifting fine sugar thickly on them, and then holding a salamander or heated shovel over them, until it melts and forms a sort of pale barley-sugar glaze. Have ready, and quite hot, some creme patis- sie

Cook this with the app: pantry check, scaling, and the assistant.