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How to make Crème Pâtissière

This is the crème pâtissière I recipe I use at Saveurs - I'm making an actual batch here so the amounts I'm using are different to the recipe I'm describing but the process is the same as you'll see. You can use this vanilla cream for profiteroles, eclairs and all sorts of cakes and tarts - in fact I'll be using it in the next view videos so don't forget to subscribe so you'll be notified when you can watch those. #cremepatissiere #vanillacream #pastrycream #bakingrecipes #bakingtips 0:00 - Intro 0:25 - Measure out the milk and boil with the vanilla pod 1:10 - Weigh the caster sugar, cornflour and mix together 2:20 - Weigh the eggs and thoroughly blend with the dry ingredients 4:10 - Add half of the milk and mix into the egg mix 4:35 - Pour that back into the pan and continue to cook and stir until it's thick and creamy 6:00 - Pour out into a tray, cover with cling film, and leave to cool before you use it