Creme Patissiere

This delicious thick and creamy custard filling has so many uses and made using my simple “one stage” method will have you filling and topping off your eclairs, fruit tarts, cakes, trifles and meringues effortlessly. Use as it is in open fruit tarts and eclairs or fold into 300ml whipped double cream for a gorgeous filling or topping for your trifle, pavlova or cake.