Creme Patisserie


  • 2.5 cups of milk
  • 4 egg yolks
  • 1 cup of granulated sugar
  • 1 tablespoon of flour
  • 1 tablespoon of wheat starch
  • 3 tablespoons of unsalted cold butter
  • 70 grams ( 0,154 lbs) of white chocolate
  • 1 pack of vanilla


First, take the milk in a saucepan. Mix in the vanilla and half the sugar.

Let the milk simmer on low heat. In another bowl, add the remaining sugar and egg yolks and whisk.

Add the flour and starch to the mixture by sifting and continue whisking.

Take a ladle of milk and add little by little to the egg mixture. This process is known as tempering.

After repeating the tempering process 2-3 times, the consistency of the egg should appear smooth.

Add the egg mixture little by little to the milk on the stove and mix.

After bringing the bottom of the stove to medium heat, continue mixing without stopping.

The cream patisserie will gradually begin to take on a solid consistency.

In the meantime, take it off the heat and add the white chocolate and cold butter into it.

After mixing, cover the pot with cling film and let it cool for 5-10 minutes.

You can also use the cream patisserie you prepared in making pavlova.

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