Creme patissiere is indispensable for eclairs, profiteroles, German cakes and many other cake recipes. The question "How should the creme patissiere be and how is it made?" is one of the most frequently asked questions. Here is all the tricks; Creme Patissiere.
Creme Patissiere
Creme patissiere is indispensable for eclairs, profiteroles, German cakes and many other cake recipes. The question "How should the creme patissiere be and how is it made?" is one of the most frequently asked questions. Here is all the tricks; Creme Patissiere.
It is a feast of taste for sweet lovers with its smooth texture and dizzying flavor. With a little patience and technical knowledge, you will become the pastry chef of the kitchen and conquer the hearts. Now everyone will ask you how to make creme patissiere, and you will enjoy making delicious cake and pastry cream!
Now examine the recipe with all its tricks and run to the kitchen immediately. A feast of taste awaits you!
Creme Patissiere Ingredients
Instructions
Put the sugar, eggs, starch and flour in the saucepan. Slowly add the milk by stirring. Beat until smooth, (if you think it is not smooth, strain it with a strainer) and turn on the fire. When it boils, cook it on low heat by stirring.
When the consistency thickens, turn it off and add butter and vanilla. (You can whisk it if it doesn't become smooth.)
Cover it with a plastic wrap. After it chills, put it in the refrigerator.
Let it rest for 2-3 hours and whisk by adding whipped cream and cream little by little until you get the ideal consistency.
Then use it in any cake or dessert of your choice.
Ingredients
Directions
Put the sugar, eggs, starch and flour in the saucepan. Slowly add the milk by stirring. Beat until smooth, (if you think it is not smooth, strain it with a strainer) and turn on the fire. When it boils, cook it on low heat by stirring.
When the consistency thickens, turn it off and add butter and vanilla. (You can whisk it if it doesn't become smooth.)
Cover it with a plastic wrap. After it chills, put it in the refrigerator.
Let it rest for 2-3 hours and whisk by adding whipped cream and cream little by little until you get the ideal consistency.
Then use it in any cake or dessert of your choice.