starchless crème pâtissière

Shai Edginton

Shai Edginton

16th September 2013
Shai Edginton

starchless crème pâtissière

crème pat that can be flavoured with purées, praline etc. gluten free


  • 750g whole milk - 54.9%
  • 250g whipping cream - 18.3%
  • 150g caster sugar - 11%
  • 200g pasturized egg yolks - 14.7%
  • 10g pectin 325 NH 95 - 0.7%
  • 5g xanthan gum - 0.4%
  • 6 vanilla (seeds and pods)
  • 6 lemons (zest only)


heat half the milk, the cream, vanilla and any optional spices etc then cover and infuse over night;
mix xanthan gum, pectin, half the sugar and the other half of the milk (making sure to add the powders into the milk) then also chill over night;
mix the egg yolks and the other half the sugar and also chill over night;
heat and strain the infusion;
mix into the pectin mix and then add to the bombe;
cook it out on a low heat to a boil (stirring continually);
chill the pat down... when you add a puree or anything just blitz it in the thermo and pass.

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