Creme patissiere (Pastry cream)
published by aliki123 on Mar 15, 2011
The french recipe of this delicious cream is well known and very loved from not only confectioners but everyday people too.Is not difficult to make if you know the tricks and is enjoyable with fruits and used in many desserts.
The traditional crème pâtissière usually has vanilla but there are many alternatives such as with roses ,rum,chocolate,fruits and coffee.
Ingredients
- 2 egg yolks
- 50 gr. Sugar
- orange zest (optional)
- 30 gr flour
- 250 ml milk
- rum or liqueur of your choice(It is very nice with coffee or mint )
Preparation
- Beat the eggs with the sugar for 3 minutes.
- Add the orange zest ,the flour ,the warm milk (spoon by spoon stirring gently at the same time )and the liqueur ,rum or the fruit puree that you desire.
- Place the egg mixture over medium heat and stir until boiling.
- When it boils, stir the mixture constantly until it becomes very thick and it is hard to stir.
- While stirring the mixture will cool slightly and will avoid forming crust.
- Keep it refrigerated (up to 3 days) if you do not use immediately.
- Beat before using to get rid of any lumps that may have formed.
# 1 by Dreamy777
March 16th, 2011 at 6:16 am #
sounds yummy
# 2 by Likes2cook
March 16th, 2011 at 8:04 pm #
Um, don’t see where to add the flour in your recipe steps…
# 3 by mrgpk63
March 29th, 2011 at 2:14 am #
That Looks Desert Looks Real Yummy and Delicious.