Hello friends! I suggest making the perfect French Patisiere custard to make it delicious, smooth and shiny. Basic custard It is used as a filling for baking, a sauce, a component for soufflés, other creams and mousses, as well as a stand-alone cream and cream for cakes.
👇Video custard recipe with all the secrets👇
Custard Basics
- First, decide on the utensils and tools.
- If you are preparing a cream for 300 g of milk, then take a liter container.
- It is desirable that it is not high or wide.
- The corolla should also not be small, difficult to interfere with, or too large.
- You need to prepare some kind of wide dish into which you will pour the cream for quick cooling.
- You can cover it with cling film.
- I will put these dishes in the refrigerator, you can even put them in the freezer.
- I pour half of the sugar into a saucepan and pour milk here.
- Place the saucepan on the stove and heat the milk very hot, almost boiling.
- Add the other half of the sugar to another dish. This also includes corn starch.
- Sugar with starch must be mixed very thoroughly so that there are no lumps.
- Add egg yolks to this and stir well as well.
When the milk has warmed up gently, pour it in portions into the yolks.
Return the well-mixed mass back to the saucepan.
- Boil the cream on low heat with constant stirring.
- When the cream begins to thicken, heat immediately to a minimum.
- When it comes to a boil, wait 5-10 seconds and turn it off.
- I'll add half a tsp. vanilla extract and butter.
- The main thing here is to follow the basic principles.
- The cream is made either thicker or more liquid, depending on what it is made for.
- It can be used for fillings, interlayers, as a component for other creams and mousses, or as a stand-alone cream.
- I take out the form I prepared from the freezer and immediately transfer the cream here.
- The thinner the layer, the better, the cream will cool down faster.
- It must be closed with a foil in contact.
Great importance is attached to the rapid cooling of the cream, because in a warm environment, microorganisms that are completely unnecessary to us develop very quickly.
- When the cream has cooled, it is ready. If you need to give it a smooth texture it is best to stir it with a mixer.
- For the filling or interlayer, you do not need to do this.
Patisier Custard Recipe:
medium thickness (regulated by the amount of milk)
300 g milk
60 g sugar
3 yolks (category 1) 55 g
30 g cornstarch
30 g butter (not added for some fillings)
0.5 tsp vanilla or other flavoring
👉 Creamy fruit cream for cakes
👉 The famous curd cream for cakes and pastries
👉 Universal cake cream. Strawberry with cream
I will be glad if the information is useful to you and will help you in making homemade desserts.
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I wish you bon appetit and God bless you!