Crème pâtissière

Crème pâtissière is a classic pastry cream used in everything from éclairs to fruit tarts. It is rich, smooth and delicately flavoured, making it the ideal cornerstone of many desserts.

With the Genier Mixing Kettle, preparing large batches of crème pâtissière is effortless. Controlled heating and continuous mixing ensure a silky, lump-free texture every time.

Use the advanced Genier Sense360 temperature sensor to monitor the process with exact precision for consistently perfect results.

Process Time: 20 min

Watch Creme Patissiere Tutorial Video Here

Cooking program

Place standard tool in mixing kettle

Add cream, sugar starch, vanilla sugar and egg yolks

°C

00:01

100

Add milk and salt

82°C

00:05

Start chilling

40°C

0:02

Ingredients for 100 kg

Cream15,8 kg
Granulated sugar12,7 kg
Cornstarch5,5 kg
Vanilla sugar7,9 kg
Egg yolks10,3 kg
Whole milk47,5 kg
Salt0,237 kg

Instructions

Place standard tool on mixing kettle
Add cream, sugar starch, vanilla sugar and egg yolks into the kettle, set mixing 100, forward only and mix until smooth
Set food temp (Sense°360) to 82°C, mixing 60, forward only - (the cooking program will be ready once Sense°360 reaches the set temperature)
Set chilling 40°C (Sense°360), time 5, mixing 60, forward only