Creme Saint-Honore is a custard filling with beaten egg whites. I originally made Creme Patissiere and complained it was too thick. After watching Julie & Julia, AHM got inspired to buy Julia Child's cookbook, Mastering the Art of French Cooking, and I used the Creme Saint-Honore recipe from her book and LOVE it. It's so light and airy, a lot like Beard Papa's. I wish I had a vanilla bean and it would be perfect. With that said, I deleted the original gross pastry cream recipe I used to fill my cream puffs.Creme Saint-Honore (Custard Filling with Beaten Egg Whites)
About 5 to 6 cups
Ingredients:
- 1 cup granulated sugar
- 5 egg yolks
- 1/2 cup flour (scooped and leveled)
- 2 cups boiling milk
- 1 tablespoon butter
- 1 1/2 tablespoon vanilla extract (I only put in 1 teaspoon)
- 8 egg whites (I used 9 because I had 4 left over from the first pastry cream attempt)
- Big pinch of salt
- 2 tablespoons granulated sugar
Directions:
- Gradually beat the1 cup of sugar into the egg yolks and continue beating for 2-3 minutes until the mixture is pale yellow and forms the ribbons.
- Beat in the flour.
- Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.
- Pour into saucepan and set over moderately high heat. Stire with wire whisk reaching all over bottom of pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2-3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan.
- Remove from heat and beat in the butter then add the vanilla extract. Move into a large mixing bowl and set aside.
- Meanwhile, beat the egg whites and salt together until soft peaks are formed.
- Sprinkle the sugar and continue beating until stiff peaks are formed.
- Stir one quarter of the egg whites into the hot custard.
- Fold in the rest 1/3 at a time.
- If the cream is to be served cold, chill it in the refrigerator.
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