Creme Patissiere
Creme Patissiere. Made out of Milk, Egg Yolks, Sugar and a Flour, it is a classic French Recipe that is often used to fill cakes and baked goods. Then whisk in the flour and cornstarch until the mixture is smooth.
Pastry cream is the key ingredient of many French desserts such as fruit tarts, mille-feuille, or choux pastry eg. cream.
Meanwhile, whisk egg yolks and sugar together in a small bowl.
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It's simple enough to make: combine milk, sugar, eggs, starch, and a flavoring, then heat them together to harness the thickening power of eggs and starch. Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Ajouter la farine et bien mélanger avec le mélange sucre/oeufs.
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Nestor Kraatz
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