Merlin5 they had creme patisserie on the masterchef tasks yesterday ... probably the only bits of masterchef worth watching,
I hadn't realised you put gobs of butter into it at the end.... after adding the heated cream to the roux, so I guess the yewllow colour can come from that.
Sorry jpaul, I missed your message towards me. Thanks for the heads up, I'll watch that episode. Yes, some people, actually I think most people, add butter which I suppose makes it more yellow.
malolo, I'm sure you're correct. Most videos on youtube I've watched just describe making 'pastry cream' either with or without butter. So I'm guessing they (and me) didn't know the difference between creme patissiere and mousseline. I must admit I haven't heard of mousseline. Well, I say that, I thought that was a dictator.
(I'll get my coat...)