Cream "Patisser": recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Do you know how Patisier cream is prepared? If not, then its different ways of cooking will be presented in this article.

Cream "Patisser": classic recipe

The word "patisserie" is translated from French as "confectioner".

Classic cream "Patisser" is a universal custard, which is made on the basis of yolks. Preparing such a delicacy is quite easy. As for the methods of application, it can be used in completely different dishes. The sweetness in question is surprisingly good both as an independent dessert and as an addition to various products in the form of pancakes, buns, cakes and pastries.

There are several ways to prepare this delicacy. We decided to present only the simplest of them.

So how is the classic cream "Patisser" made? The recipe for its preparation requires the use of the following components:

• whole cow's milk - about 400 ml;
• white wheat flour - about 35 g;
• white sugar - about 150 g;
• vanilla sugar - about 10 g;
• large chicken eggs - 3 pieces

Preparing food

Beforehow to make buns with Patisière cream, you need to prepare all the ingredients for the sweet filling. To do this, take 3 eggs, and then separate the yolks from the proteins. The first component is mixed with granulated sugar and wheat flour, and the latter is removed to the side. We don't need squirrels. They can be used to make another dessert.

Cream making process

After the granulated sugar has melted and forms a homogeneous mass with the yolks, whole cow's milk is brought to a boil in a separate bowl, and then slowly poured into the sweet mixture. All ingredients are thoroughly mixed with a whisk so that not a single lump remains in the resulting mass.

After the described actions, the semi-finished product is put on a small fire and boiled until thick. In this case, the cream is stirred regularly. Otherwise, it may burn and taste bad.

Having completed the heat treatment, a very thick cream "Patisser" is obtained. Fragrant vanillin is added to it and used for its intended purpose.

If desired, the finished delicacy can be distributed among bowls, cooled and served as a full-fledged dessert.

Cream "Patisière": making chocolate dessert

Chocolate "Patisser" is good for making chocolate buns and other desserts. Properly made cream has a pleasant aroma, dark color and thick consistency.

So, to make a delicious chocolate cream, we need the following ingredients:

• whole cow's milk - approximately 300 ml;
• corn starch - no more than 2 large spoons;
• 2 egg yolks;
• white sugar - about 30 g;
• dark chocolate (it is better to use bitter with a high cocoa content) - about 70 g;
• any cognac - a full big spoon;
• cream of maximum fat content - approximately 150 ml.

How should chocolate cream be made?

Absolutely all types of Patisier cream are prepared in the same way. Therefore, you should only familiarize yourself with the classic recipe. Using it and additional ingredients, you can make completely different treats that are similar in texture, but different in taste, color, aroma, and more.

It should also be noted that by experimenting with the classic way of making Patisière cream, you can diversify homemade desserts, making them lemon, chocolate, vanilla, milk, etc.

After all the necessary ingredients for the chocolate "Patisser" are ready, you can safely start cooking it. To do this, egg yolks are separated from proteins and mixed with corn starch, white sugar and whole cow's milk. After that, the ingredients are strongly whipped with a whisk and put in a water bath.

Having received a homogeneous and thick mass, it is removed from the stove and immediately add broken pieces of dark chocolate and a spoonful of cognac. After the bitter delicacy has melted, the cream is whipped again, covered with a lid and sent to the cold (for 25-28 minutes).

While the cream is cooling, proceed toprocessing of heavy cream. They are beaten very hard until fluffy and airy.

Finally, the finished chocolate cream "Patisser" is taken out of the refrigerator and mixed with previously whipped cream. At the exit, they get a very tasty, sweet and thick dessert, which is served to the table in glass bowls.

If desired, this delicacy can be used to lubricate the cakes intended for making a cake. It should also be noted that brioche buns with Patisière cream are no less tasty. But to prepare such a dessert, you should put rich yeast dough in advance, and then form products from it and bake them in the oven.

Making Lemon Dessert "Patisière"

To make lemon cream we need:

• whole cow's milk - about 600 ml;
• egg yolk - 3 pcs.;
• medium-sized white sugar - about 100 g;
• zest and lemon juice - from ½ fruit;
• corn starch - no more than 4 large spoons;
• vanillin - a pinch;
• whipping cream - about 200 ml;
• powdered sugar - 2 large spoons;
• liquor (any citrus) - 2 large spoons.

How to make homemade treats

To make this dessert, corn starch is dissolved in milk, and then sugar, vanilla, egg yolks and lemon zest are added to it. After that, all components are strongly beaten and put on medium heat.

Products are cooked, constantlystirring until the mixture thickens. The finished cream is removed from the stove, covered with a film and completely cooled.

Finally, take heavy and heavy cream, beat them with a mixer until stable peaks are obtained and combine with the cooled mass. After that, lemon juice and citrus liqueur are added to the cream. All ingredients are whisked again.

The finished lemon cream is beautifully laid out in crystal bowls, sprinkled with cocoa or grated chocolate, and then placed in the refrigerator. Half an hour later, a delicacy under the French name "Patissier" is presented to the table. If desired, it is used to stuff buns, decorate cakes or grease cake layers.