Custard (patissier cream) is the basis of many desserts and pastries. The name "cream patissier" comes from the French language. The word "pâtissier" means "confectionery" and "crème" means "cream". Therefore, "crème pâtissière" literally translates as "confectionery cream" or "confectionery cream".Here is his classic recipe:
Ingredients:
500 ml of milk
1 vanilla pod or 1 tsp. vanilla extract
100 g of sugar
4 egg yolks
40 g of corn starch or flour
30 g of butter
Preparation:
Cut the vanilla pod in half and remove the seeds. Add the seeds and the pod itself to the milk.
Heat the milk with vanilla over medium heat until boiling. If using vanilla extract, add it later, after heating the milk.
In a separate bowl, beat the egg yolks with sugar until a light, thick mass is formed.
Add cornstarch or flour to the egg mixture and mix well to avoid lumps.
Gradually pour hot milk into the egg mixture, stirring constantly to avoid egg clotting.
Pour the mixture back into the pan and turn to medium heat. Stir constantly with the whisk until the cream thickens (about 5-7 minutes). Do not let the cream boil to avoid lumps.
Remove the cream from the heat and add the butter. Stir until smooth.
Pour the cream into a clean bowl, cover with cling film so that it touches the surface of the cream (this prevents the film from forming) and let cool to room temperature, then put in the refrigerator.
еклер з заварним кремом
Custard is a versatile ingredient and is used in many desserts. Here are some dishes that add custard:
Eclairs and profitrols:
Eclairs and profitrols are filled with custard and covered with chocolate glaze or powdered sugar.
Tartas and tartlets:
Custard is used as a base for fruit tarts and tartlets. Fresh fruits or berries are placed on it.
Cakes and pastries:
It is used as a filling or layer in many cakes and pastries, such as "Napoleon", "Milpheus" and others.
Croissants:
Some types of croissants are filled with custard, adding tenderness and sweetness to them.
Pies:
Custard is often used in pies, in particular in the classic French pie "Clafouti".
Paska (Easter bread):
Sometimes custard is used as a filling for paska or other holiday breads.
Cakes "Napoleon":
Custard is the main ingredient in this popular pastry, where layers of dough are covered with cream.
Truffles:
It is used as a filling for some types of chocolate truffles.
"shu" cakes:
These light air cakes are filled with custard and can be covered with caramel or glaze.
Cakes "Pavlova":
Sometimes custard is used as a filling for this meringue, along with fresh fruits or berries.
тарти та тарталетки
There are many variations of custard that add new flavors and ingredients to create interesting and delicious desserts. Here are some popular but not classic custard recipes:
Chocolate custard
Ingredients:
500 ml of milk
100 g of sugar
4 egg yolks
40 g of corn starch or flour
100 g of dark chocolate, chopped
1 tsp vanilla extract
Preparation:
Heat the milk with vanilla extract.
Beat the yolks with sugar until light, thick.
Add starch and mix well.
Gradually pour hot milk into the egg mixture, stirring constantly.
Turn the mixture to heat and cook until the cream thickens.
Add the chopped chocolate and stir until completely dissolved.
Cool the cream.
Coffee custard
Ingredients:
500 ml of milk
100 g of sugar
4 egg yolks
40 g of corn starch or flour
2 tbsp. instant coffee
1 tsp vanilla extract
Preparation:
Heat the milk and add instant coffee, stir until dissolved.
Beat the yolks with sugar until light, thick.
Add starch and mix well.
Gradually pour hot milk into the egg mixture, stirring constantly.
Turn the mixture to heat and cook until the cream thickens.
Cool the cream.
Lemon custard
Ingredients:
500 ml of milk
100 g of sugar
4 egg yolks
40 g of corn starch or flour
Juice and zest of 2 lemons
1 tsp vanilla extract
Preparation:
Heat the milk with lemon zest.
Beat the yolks with sugar until light, thick.
Add starch and mix well.
Gradually pour hot milk into the egg mixture, stirring constantly.
Turn the mixture to heat and cook until the cream thickens.
Add lemon juice and vanilla extract.
Cool the cream.
Coconut custard
Ingredients:
400 ml of coconut milk
100 ml of milk
100 g of sugar
4 egg yolks
40 g of corn starch or flour
1 tsp vanilla extract
Preparation:
Heat coconut and regular milk together.
Beat the yolks with sugar until light, thick.
Add starch and mix well.
Gradually pour hot milk into the egg mixture, stirring constantly.
Turn the mixture to heat and cook until the cream thickens.
Add vanilla extract.
Cool the cream.
Honey custard
Ingredients:
500 ml of milk
80 g of sugar
4 egg yolks
40 g of corn starch or flour
3 tbsp. honey
1 tsp vanilla extract
Preparation:
Heat the milk with honey, mix until dissolved.
Beat the yolks with sugar until light, thick.
Add starch and mix well.
Gradually pour hot milk into the egg mixture, stirring constantly.
Turn the mixture to heat and cook until the cream thickens.
Add vanilla extract.
Cool the cream.
These variations add new flavors and aromas to the classic custard, making it even more interesting and varied.
