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8 portion(s)


  • 50 g raw sugar
  • 40 g flour of choice
  • 4 egg yolks, extra large
  • 400 g full cream milk
  • 2 teaspoons Vanilla extract/essence
  • 1/2 teaspoon almond essence
  • 1 can Pitted Black Cherries, 425g can


  • 100 g unsalted butter
  • 100 g raw sugar
  • 1 lemon, zest only
  • 1 egg, extra large
  • 1 egg yolk, extra large
  • 200 g flour
  • 1 teaspoon baking powder
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Créme Patisserie
  1. Place all ingredients except drained cherries into jug and cook 7 minutes/ 90 degrees/ Speed 4

    Pour into bowl, place a piece of plastic wrap directly onto surface of créme patisserie to prevent a skin forming, refrigerate until cool

  2. Pastry
  3. Place butter, sugar, lemon zest and eggs into jug. Mix 10 seconds/ Speed 5. Scrape down sides of jug, mix a further 10 seconds/ Speed 5

    Add flour and baking powder. Knead 30 seconds/ Locked Lid & Wheat symbol TM31/Interval mode TM5

    Turn dough out onto Thermomat/Oven Mat lined with plastic wrap - Dough is very sticky

    Divide dough into 2 pieces, one larger than the other

    Wrap the 2 pieces separately, refrigerate until firm (at least 30 minutes)

  4. Assembly
  5. Grease a 20cm springform pan, set on a baking tray

    Working between 2 pieces of plastic wrap, roll the larger piece of refrigerated dough into a disc and flip it into the prepared pan.Roll the second disc between 2 pieces of plastic wrap - set aside

    Pour cooled créme patisserie into the pastry case

    Spread cherries over the créme patisserie

    Flip remaining piece of dough on top, trim at edges

    Using a sharp knife, carefully score the top crust with a diamond pattern

    Brush with egg wash

    Bake at 180 degrees for 35-40 minutes, or until top is golden brown

    Transfer onto a cooling rack, let gateau cool completely

    Serve at room temperature


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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This dessert originates from the Basque country in the South West corner of France through to Northern Spain.

This recipe has been sourced and adapted for TM31 and TM5 from Les Recettes de Louis La Vache - a recipe that is a great favourite of our family


Make chocolate créme patisserie by omitting the almond essence and adding 20g cocoa powder

Instead of cherries, spread the pastry base with strawberry jam before adding the créme patisserie

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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