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Crème Patisserie Or Custard

Western.Chefs's picture
  Milk 1 Liter
  Egg yolks 8
  Sugar 200 Gram
  Corn starch 100 Gram
  Wheat flour 40 Gram

Beat the egg yolks with sugar, then add the flour mixture little by little while stirring.
Bring the milk to the boil and pour it slowly over the flour and egg mixture.
Continue to stir on a moderate heat until the whole mixture starts boiling again.
Keep stirring until smooth.
Allow to cool.
Put the dough in a 'poche a douille' or pastry bag, using the round mouth.
On an oven tray covered with baking paper, squeeze regularly sized small balls for the choux or dough fingers for the eclairs.
Bake in the oven at a temperature of 200°C for approximately 10 minutes

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2271 Calories from Fat 586

% Daily Value*

Total Fat 65 g100.2%

Saturated Fat 30.3 g151.3%

Trans Fat 0 g

Cholesterol 1580.7 mg526.9%

Sodium 468.5 mg19.5%

Total Carbohydrates 377 g125.7%

Dietary Fiber 5.8 g23.1%

Sugars 253.3 g

Protein 57 g113.9%

Vitamin A 55.1% Vitamin C

Calcium 130.2% Iron 31.2%

*Based on a 2000 Calorie diet

Crème Patisserie Or Custard Recipe