How to make Crme Ptissire
Hello friends
I hope you have had a good week. I’m back from a few days in France staying with an old friend, and before I know it, the first spring bank holiday weekend is upon us. Do you have any plans? I was hoping to get a bit of gardening done but only time will tell if the weather will play ball this weekend. If not, a bit of baking may be in order.
I had a fabulous time in France, most of my friends, like myself, thoroughly enjoy all aspects of food. We had a fabulous time exploring the food markets and local producers in the day and long sociable meals in the evenings with a glass of local wine or two.
Despite the weather not being great, we somehow managed to dodge the rain, though at one point driving from a street market in Rouillac to a small Cognac producer about 20 minutes away at Neuvicq-le-château, we had to pull over as a storm passed and the torrential rain briefly flooded the road. It is turning out to be a difficult year for the farmers in France as well as Britain.
We also visited a small artisan oil producer tasting some different oils, and I could not resist buying some roasted walnut oil and roasted hazelnut oil, which will be great in salad dressings. The owner showed us where the nuts were roasted and the small press he uses which is over 100 years old.
The haul I took home also included not only wine (well, you have to, don't you!) but also 20-year-old Cognac, a bottle of Pineau des Charentes which is a local fortified wine, an artisan cheese from the market, some delicious French butter, and some honey produced in the village I was staying.
Meanwhile,back home now seems like a good time to share a new recipe that I should have posted on Only Crumbs Remain a long time ago: my go-to recipe for Crème Pâtissière.
Also known as Pastry cream, or Creme Pat for short, it is a versatile, rich, and creamy custard. It is one of the most basic and traditional French Pâtissèrie recipes and is an essential part of any keen baker's repertoire. Consisting of eggs, milk, sugar, flour (or cornflour), and vanilla, this rich, creamy custard can be used to fill pastries, choux buns, meringues, tarts, and cakes.
That’s all for now until next time have a delicious week.
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