Creme filling complements the chocolate of an eclair.
Creme filling is often used by pastry chefs to fill eclairs, cream puffs and tarts. This rich but mildly sweet ingredient is also piped into cupcakes or used between cake layers. Vanilla extract is the traditional flavoring ingredient, but many newer recipes incorporate fruit or nut flavors into the creme filling batter for added flavor depth. The handful of ingredients used in creme filling must be constantly stirred to create the ideal consistency without burning.
Instructions
1. Pour the milk into the saucepan or at the top of a double boiler. If using a double boiler, make sure to fill the bottom pot with water. Bring the milk to a boil over medium heat, stirring often with a wooden spoon. Remove from the heat and cover to keep warm.
2. Combine the sugar and egg yolks in a mixing bowl. Whisk until it is creamy.
3. Add the flour, cornstarch and salt to the mixing bowl. Whisk until it is completely smooth.
4. Remove the cover from the milk and pour one-quarter of it into the mixing bowl, whisking gently while you pour. Add the rest of the milk and whisk to completely combine.
5. Pour the mixture immediately back into the pot and cook over medium-low heat. Whisk continuously and watch for bubbles. When the mixture begins to boil, increase your whisking speed and rapidly beat the mixture for 1 to 2 minutes. This will prevent scorching.
6. Scoop a bit of creme from the pot and drop it back into the pot to test for doneness. If it creates a mound, it is thick enough.
7. Remove the pot from the heat and whisk in the vanilla. If the creme is lumpy, pour it through a fine wire mesh strainer.
8. Stir the creme often to release heat from the bottom as you let it cool.
9. Scoop the creme into an airtight container when it is almost at room temperature. Cover it directly with plastic wrap, which will prevent a skin from forming. Refrigerate for at least 4 hours or until it is completely cooled.
Tags: mixing bowl, back into, bowl Whisk, bowl Whisk until, double boiler, from heat
