Creme Patissiere (Pastry Cream)

Creme Patissiere or some of you may know it as pastry cream is a mixture of cooked milk, egg and sugar thickened with starch. It can be use to fill pies, cakes, cream puffs, eclairs and etc. It is so simple to make and also very versatile, you can add flavour by adding lemon juice, lemon zest, chocolate, coffee, puree, vanilla and much more.

I decided to make a citrus creme patissiere to go with my strawberry fruit tart. This recipe is just enough to fill up to 1/3 of the height of a 9" tart pan. If you want to have more pastry cream, 2x of this recipe would be enough.

I like to prepare my pastry cream the day before using it so that I won't have so many things to do. But make sure that when storing your pastry cream it should be properly covered (it's always 2 layers of plastic wrap for me!) and never store it for more than 4 days. 

When using the next day, bring it to room temperature and give it a good mix to soften it before using.

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Cotton Cheese Cake

I'm back in Melbourne, moved into a new apartment and was surviving on my friend's pocket wifi for the past one month until our internet connection was finally set up. Just when everything's settled and I was all ready to start baking at home, I fell sick. Thus explains why there was such a long delay. This cheesecake uses the waterbath method and has a light and spongy texture.

(Click image to enlarge)

(The cake will look like this after 35mins of baking and then it will drop back to the height when the mixture was poured in)

If you are craving for cheesecake, try the Japanese version because it uses so much lesser cream cheese and sugar as compared to a New York Cheesecake. Enjoy!

Please send your recipe request to lpr.request@gmail.com