Creme Patisserie ~ Frangipane by Jiulia Child

Creme Patisserie  by Julia Child

Creme Aglaise is a light custard sauce, and creme patieeiere, a thick custard filling are fundamental to French desserts and pasteries.  Both are quick to do, and should definitely be in anyone's repertoire.  

This custard is made of egg yolks, sugar, and milk, but unlike creme anglaise, it contains flour so it may be brought to a boil, and is much thicker.  The portions of flour vary according to the use of the filling; the following recipe is designed as a base for fruit tarts.  With the addition of beaten egg whites it becomes Creme Saint Honore and may be used as a filling for creme puffs or may be mixed with fruit to make a quick dessert like the plombieres.   Recipe makes about 2 1/2 cups.

Ingredients:

1 cup granulated sugar

5 egg yolks

Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minute until the mixture is a pale yellow and forms the  ribbon.                               

2/3 cup sifted all-purpose flour

Beat in the flour

2 cups boiling milk

Beating the yolk mixture, slowly but gradually pour on the boiling milk in a thin stream of droplets.

Pour into sauce pan and set over moderately high heat.  Stir with whisk, reaching all over the bottom of a heavy 2 1/2 qt. heavy enameled saucepan.  As the sauce comes to a boil it will be lumpy, bbut will smoot out as you beat it.  When boil is reached, beat over moderately low heat for 2 to 3 minutes to ook the flour.  Be careful the custard does not scorch in the bottom of the pan.

1 tablespoon butter

2 teaspoons vanilla extract and 3 tablespoons rum, kirsch, cognac, orange liqueur or instant coffee or

OR 3 ounces or squares of semi-sweet baking chocolate melted with 2 tablespoons rum or coffee and 2 teaspoons vanilla extract.

OR 1/2 cup pulverized Marconi almonds, 1/4 teaspoon almond extract, and 2 teaspoons vanilla extract.

Remove from heat and beat in the butter, then one of the flavorings recommended.  If the custard is not used immediately, clean it off the sides of the pan, and top of custard with softenedbutter to prevent a skin from forming over the surface.  Creme paissiere will keep for a week under refrigeration or may be frozen.