Creme Patissiere

Joined May 10, 2016
A while ago I made Eclaires filled with creme patissiere that came out pretty nice. However, the creme patissiere came out not very solid (when someone would bite into the eclaire the creme sort of spilled on them).

My questions are:

1. Was there anything wrong in the cooking process or is that just the way the creme is meant to be? Is there a way to make it more solid - adding more cornflour or something?

2. In any case, I was thinking that something that might solve my problem and also improve the eclaire is making a white choclate ganache/ carmalized white choclate and then folding it into the creme patissiere- making it more solid and more awesome! I found a lot of different ratios regarding the cream/white choclate when making the ganache. What are the differences and what would you reccommend for this case?

Thank you very much
Joined Dec 1, 2015
It always squishes out for me, that's why I was taught to start eating at the end with the hole.  /img/vbsmilies/smilies/biggrin.gif
Joined May 10, 2016
Thanks, I'll try that.

I was also thinking of adding white choclate to the creme. 

How would you reccommend doing that- making a ganache and then folding it into the creme? If so, what ratio of creme to choclate would you use in the ganache

Also. would you take out some of the sugar in the creme patissiere so the whole thing wouldn't end up too sweet?
Joined May 5, 2010
The thickness of the creme could be as simple as adding another egg yolk to the recipe, or cooking a little longer.

Ultimately experience can tell you when hot, how the creme will tighten up as it cools.

You can always put the creme back in a bowl set over simmering water, make a small amount of cornstarch slurry and add it to tighten as well.

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