Autor’s recipes / Creams/Sauces

«The Custard» (or in original crème pâtissier») – it`s a basic pastry cream. It can be used in virtually any dessert. Cakes, biscuits, eclairs, pastries, cakes and even candy — perfectly with custard. Prepare it differently, but the best recipe is without cornstarch and alcohol in a water bath. In Russian cuisine is so famous homemade custard in the cake «napoleon»…

recipe:

• 800ml milk
• 4 chicken eggs
• 350 grams sugar
• 110 grams of flour
• 1 vanilla pod
• 320 g butter

to do:

1

Whisk the eggs with the sugar in a deep bowl. Then add the milk (200ml.), sprinkle flour, sifted through a sieve. Mix until smooth. Leave it.

2

In a saucepan pour 600 ml of milk. Cut the vanilla pod in half, remove the seeds and throw together with a pod into the milk. This mixture is brought to a boil. As soon as the start bubbling, pour in the mixture «1st» item. Mix them, should get a liquid mass.

3

The total mass you should mix and pour through a sieve into saucepan. It should be put on a «water bath»( it is a system for the control of temperature in which a vessel containing the material to be heated is set into or over one containing water and receiving the heat directly).

It is necessary to keep more liquid cream on «water bath» for about 40 minutes. Need to stir the mixture with a whisk.

4

Keep the mixture on the «water bath» isn`t more than an hour, it should get a thick cream. Remove from the «water bath», add the butter and stir until completely dissolved. The upper layer of the cream can be grease with butter and cover with cling film, that wouldn`t withered.

After that, pour in a convenient for you dishes and can be stored in the refrigerator for a week.

bon appétit…