Julie’s Place is a new cooking school owned by Julie Goodwin, Australia’s first Masterchef…and one of my great inspirations in the kitchen! I started browsing their website and looking at the upcoming courses. There were so many to choose from that seemed interesting to me…but I got really excited when I saw they were offering a French Pastry course!!!!! So I enrolled immediately! The course was everything I had hoped for and more. It was taught by Chef Paul McDonald who is trained in classic French cuisine. The facilities are fantastic and the classes are really fun.
I had a so much fun and was over the moon that I had finally learnt the techniques to making great authentic pastry!! I did have a lot of Danish Pastry and Crème Pâtissière left over so I made some Italian Bomboloni (well…you all know I love Italian food!) with the Crème Pâtissière and Apple, Sultana & Cinnamon Danish Swirls with the left over Danish Pastry.
Makes approx. 500ml
- 4 egg yolks
- 100 g caster sugar
- 25 g plain flour, sifted
- 1 vanilla pod, slit and scraped, or 1/2 tsp vanilla extract
- 350 ml milk
- Put the vanilla beans/extract in a saucepan with the milk on medium-high heat. The milk should reach 70 degrees Celcius. It should start to steam but not boil.
- Meanwhile, in a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour until the mixture is silky smooth.
- Pour the milk into the egg mixture, stirring with a whisk all the time until well combined and smooth. Don’t beat it too friskily as you do not want to incorporate too much air. Wash the saucepan with water to remove milk residue (otherwise this will burn and make your crème stick to the bottom of the pan) leaving the saucepan wet. Return the mixture to the saucepan and stir continuously, with a wooden spoon or spatula, over a low-medium heat until it comes up to a gentle boil. Continue to cook, stirring all the time until it has thickened.
- Remove the saucepan from the heat and pour into a bowl. Add a knob of butter and stir well. This will make the crème glossy. (If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve.)
- Cover with cling film touching the entire surface of the crème, to prevent a skin forming and, put it in the fridge and allow to cool.
- You may easily vary this recipe by changing flavours of the extract used eg. almond, banana etc.
- Add the whole peel of a lemon to make a lemon flavoured crème.
- Add a tbsp of good quality cocoa to make a chocolate crème.