Espresso Creme Patissiere.- The best and easiest recipe to get an amazingly flavored creme!

Espresso Creme Patissiere.-  If you love Cream Puffs, Napoleons, Tarts, Pies or Eclairs then you know how great Creme Patissiere can be. From Vanilla or all the way to Espresso flavorings that make this creme an amazing addition to many desserts you find in French Pastry Shops, but did you ever consider that you can easily make this at home?

Usually, the traditional method of making Creme Patissiere is daunting to a lot of people but here is a super easy way that anyone can have it made in no time flat! I made just the Creme flavored with espresso coffee and served it as a type of pudding as dessert, it was a big hit!! 

Once you make this you'll be able to appreciate how easy it is to get amazing results but you can see how many flavorings you could give to the basic Creme Patissiere, so let's get to showing you how to get it done.

The ingredients you will need are:

1/2 cup sugar                            

1/4 cup cornstarch

A pinch of coarse salt like Kosher Salt

1 1/2 cups of whole milk

1/2 cup strong, freshly brewed espresso coffee, cooled

4 large egg yolks

2 Tbl butter

1 tsp Vanilla

To prepare the cream:

In a medium saucepan, mix together the sugar, cornstarch and salt.

In a glass measuring cup, whisk the milk, the egg yolks and espresso.

Now add the milk mixture plus the butter to the saucepan. 

Over medium heat, bring the mixture to a boil, you can use a whisk to prevent any lumps and then you can use a silicone spatula to prevent it sticking to the bottom of the pan.

Once it comes to a boil, allow it to boil for at least 1 minute, this will thicken the mix.

After the creme thickens, remove from the heat and add the vanilla.

Now it's ready. You should cool slightly before using since it will thicken even more. Especially if you will use this as a filling for pastry it should be cool. I used it without cooling it very much since I was going to use it as a type of pudding, then I refrigerated it,

To give it a professional finish to the creme, strain it through a sieve. To refrigerate, place plastic wrap making contact with the surface to prevent a skin forming on the creme, allow to cool in the refrigerator at least 2 hours.

I've had different flavors of creme patissiere like traditional Vanilla, Chocolate, Espresso, Raspberry, Rose, Gin and Tonic and even Salted Caramel. I can also imagine how many other flavor variations I will be making in the future!!

Here are some flavor variations for you to try:

• Flavored: Add 1/4 t.- 1/2 t. flavor extract of your choice: coconut, almond, mint, etc. (add in with vanilla extract)
• Adult: 1 tablespoon flavored liqueur (add in with vanilla extract)
• Chocolate: 1/4 cup unsweetened cocoa powder (add in with cornstarch)
• Cinnamon: 1/2 teaspoon ground cinnamon (add in with vanilla extract)
• Cappuccino/Mocha: 1 tablespoon espresso powder/instant coffee granules, may combine with cocoa (add in with the half & half)
• Citrus: zest and juice from 1/2-1 whole lemon, lime, orange, etc. (add in with vanilla extract)
• Berry/Fruity: 1/3 cup seedless fruit puree or preserves of your choice: raspberry, strawberry, etc. (add in with vanilla extract)
• Extra Light & Fluffy: 1/2-1 cup whipped cream (fold into cooled pastry cream) This is called Diplomat Creme