Custard Patissiere with milk

Name: Custard Patissiere with milk
Total time: 1 h
Yield: 8
Ingredients: 100 g Sugar; 500 ml Milk; 35 g Starch; 25 g Wheat flour; 3 Chicken eggs; 15 g Vanilla sugar

Light, silky and delicate basis of culinary art! Cream "Patissiere", that is, a pastry chef's cream, is an important and necessary component of desserts such as Eclair, Napoleon cake and many other types of cakes, it is added to baked goods, it is a filler for tartlets, baskets, and it is very tasty to stuff pancakes with it. Also, this cream can be eaten simply as a stand-alone dessert, with fruits, berries, chocolate or cookies. It all depends on your imagination. Or you can eat this cream just like that, with a spoon. The most important thing is to stop in time, because this cream can disappear from the pan unnoticed and with tremendous speed.

182

8276

Elise Brown

Recipe author

Calories

150kcal

Protein

4g

Fat

4g

Carbs

23g

*Nutrition per serving

Ingredients

Servings: 8

100g

500ml

35g

25g

3

15g

Step-by-step preparation

Cooking time: 1 hr

STEP 1
Products necessary for preparing the cream.
STEP 2
Take 2 eggs and separate the yolks from the whites. 2 yolks will go into the cream, and the whites can be useful for other purposes. Place the yolks in a heatproof bowl, break a whole egg, add sugar.
STEP 3
The task is to beat these products and get a fluffy, white, homogeneous mass.
STEP 4
Add flour and starch there. Continuing to beat, we get a thick white and fluffy mass for the cream.
STEP 5
Add vanilla sugar to warm milk and mix.
STEP 6
Add vanilla milk to the egg mixture in a thin stream. Mix everything until smooth.
STEP 7
Place the bowl in a water bath. For a water bath, take a saucepan that fits the diameter of the bottom of the bowl. Fill 1/3 full with boiling water, place the bowl and cook the cream, stirring constantly. IMPORTANT, stir constantly, otherwise you will get a cream with unpleasant lumps.
STEP 8
As soon as the cream boils, remove from heat. If lumps still form, you will need to rub the cream through a sieve.
STEP 9
Spread a piece of butter over the surface. The oil will help protect the cream from drying out and forming an unsightly crust when it cools. You can cool the cream by covering the surface with cling film, pressing it so that it sticks to the surface of the finished cream.
STEP 10
Place the finished cream in bowls or use for other culinary purposes.

Comments on the recipe

Irisha

23.08.2023

4.9

I really love this cream! I just cook it right away on the stove, it comes out faster, and if you stir constantly, lumps don’t form.

Maslova Tatyana

23.08.2023

5

Irisha, I have gas, so I have to use a water bath, otherwise it will burn, even if I constantly stir and cook over low heat. By the way, I made buns and rolls with this cream, the pastries turned out great.

Anna

23.08.2023

4.9

Awesome cream, I love custard, I make this for a cake, but I eat half of it myself, so I make a double portion!!!

Maslova Tatyana

23.08.2023

4.8

I also prepare this cream in large portions, so that I have enough for baking and for dessert, the most interesting thing is that the cat is addicted to the custard, this darling will not leave the kitchen until he tries the cream.

Annet

23.08.2023

4.5

I’m reading the recipe and my mouth is already watering, I read the comments and I already want to run to cook))

Maslova Tatyana

23.08.2023

4.8

ANNET, let's go to the kitchen! Don't resist your desire to treat yourself to something delicious.

Elena

23.08.2023

4.9

Wonderful cream!!!