Crème patissière

Assemble and measure all ingredients before starting.  Work quickly.

For one cup (about 40 puffs)

1-1/2 Tbsp of all purpose flour
1-1/2 Tbsp of cornstarch
1/3 cup of sugar
2 large egg yolks
2 Tbsp of butter
1 cup of milk
1 Tbsp of rum or Cognac

For 4 cups (160 puffs)

6 Tbsp of all purpose flour
6 Tbsp of cornstarch
1-1/3 cup of sugar
8 large egg yolks
8 Tbsp of butter
4 cups of milk
4 Tbsp of rum or Cognac 

  • Sift flour in 2 quart mixing bowl.
  • Add sugar and mix well.
  • In a small bowl, beat the egg yolk slightly with a fork.
  • Knead 2 Tbsp of butter with the heel of your hand and reserve.
  • In a 2 1/2 quart saucepan bring the milk to a boil.
  • Pour half the milk in the flour bowl and beat quickly until smooth.
  • Add the egg and blend well.
  • Pour this mixture into the remaining milk.
  • Bring back to the boil if necessary.
  • Cook for 30 seconds or until thick.
  • Cool by putting bottom of pan in cold water, continue beating.
  • When just warm, add rum.
  • Whisk in the butter and mix until incorporated.
  • Cover and refrigerate.