Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !


Crème pâtissière (thick pastry cream)


Here is a basic custard recipe for your desserts. It's always better when it is homemade and it's terrific with fresh fruits.

2 eggs + 4 yolks
50 g butter
150 g sugar
1 litre milk
1 vanilla pod or vanilla in powder
125 g flour

Pour the milk in a saucepan and add the vanilla (if it is a pod, open it !). Make it boil and stop the heat.
In a salad bowl, beat the eggs. Add the sugar and beat firmly, then add the flour and stir well. Pour the milk little by little and pour back in the saucepan. (Don't worry if you find it too liquid. It will thicken quickly.)
Make it boil and let it cool down.
When the cream is lukewarm, add the butter in small dices and stir well.

Bon appétit !!!

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