Mary Cadogan shows us how to make a classic French crème pâtissière – the perfect filling for these lovely summer fruit tartlets
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Measure your flour carefully. It should just be gently rounded on the tablespoon, not heaped. Too much flour will make the sauce too thick and give it a floury taste.Take care to keep the milk at simmering point to avoid it boiling away, thus reducing the quantity.Rinse the vanilla pod after use and dry it on kitchen paper. It can then be tucked into a jar of caster sugar to make vanilla sugar.The crème pâtissière will keep for up to three days in the fridge.
For a lighter finish for filling cakes, tip the crème into a bowl and whisk lightly, then fold in 150ml whipped double cream.Adding a little butter to the finished crème gives it a glossy finish.