Cream "Patissier": recipe

Do you know how the "Patissier" cream is prepared? If not, its different methods of preparation will be presented in this article.

Cream "Patissier": recipe classic

The word "patissier" from the French language is translated as "confectioner".

Classic cream "Patissier" is a universal custard that is made on the basis of yolks. It's quite easy to cook such a delicacy. As for the methods of application, it can be used in completely different dishes. The considered sweetness is surprisingly good both as an independent dessert and as an addition to various products in the form of pancakes, rolls, cakes and pastries.

There are several ways to prepare such a treat. We decided to present only the simplest of them.

So how is the classic "Patissier" cream 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;
• Sugar white - about 150 g;
• Sugar of vanilla - about 10 g;
• Eggs of large chicken - 3 pcs.

Preparation of products

Before you make buns with the cream "Patissier", you need to prepare all the ingredients for the sweet stuffing. 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 do not need proteins. They can be used to make another dessert.

Process of preparation of a cream

After the sugar has melted and forms a homogeneous mass with the yolks, the whole cow's milk is brought to a boil in a separate bowl, and then slowly poured into a sweet mixture. All the 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 brewed until thick. In this case, the cream is stirred regularly. Otherwise, it can burn out and get tasteless.

After finishing the heat treatment, a very dense "Patissier" cream is obtained. It is added with aromatic vanillin and used for the intended purpose.

If desired, the ready-made delicacy can be spread over kremankami, cooled and served as a full-fledged dessert.

Patysier Cream: chocolate dessert

Chocolate "Patissier" is good for making chocolate rolls and other desserts. Correctly made cream has a pleasant aroma, dark color and a thick consistency.

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

• Milk whole cow - about 300 ml;
• Corn starch - no more than 2 large spoons;
• Egg yolks - 2 pieces;
• White sugar - about 30 g;
• Dark chocolate (it is better to use bitter with a high content of cocoa) - about 70 g;
• Cognac any - full big spoon;
• Cream of maximum fat content - approximately 150 ml.

How should I prepare the chocolate cream?

Absolutely all kinds of cream "Patissier" are prepared in a similar way. Therefore, you should only read the classic recipe. Using it and additional ingredients, you can make completely different treats that are similar in consistency, but different in taste, color, aroma and so on.

It should also be noted that experimenting with the classic method of preparing the cream "Patissier", you can diversify home-made desserts, making them lemon, chocolate, vanilla, dairy, etc.

After all the necessary ingredients for the chocolate "Patissier" are ready, you can safely proceed with its preparation. For this, egg yolks are separated from proteins and mixed with cornstarch, white sugar and whole cow milk. After that, the ingredients are whipped whipped and put on a water bath.

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

While the cream cools, begin to process fat cream. They are very whisked to a lush and airy state.

In conclusion, the ready-made chocolate cream "Patissier" is taken out of the refrigerator and mixed with the previously whipped cream. At the output, a delicious, sweet and thick dessert is obtained, which is presented to the table in glass crockery.

If desired, this delicacy can be used to lubricate the cakes intended for the preparation of the cake. Also it should be noted that no less delicious brioche buns with cream "Patissier". But for the preparation of such dessert, you should pre-put the yeast dough beforehand, and then form products from it and bake them in the oven.

We make lemon dessert "Patissier"

For the preparation of lemon cream we will need:

• Milk, cow, whole - about 600 ml;
• Egg yolk - 3 pieces;
• Sugar not large white - about 100 g;
• Peel and lemon juice - from ½ fruit;
• Cornstarch - no more than 4 large spoons;
• Vanillin - pinch;
• Cream for whipping - about 200 ml;
• Powder from sugar - 2 large spoons;
• Liquor (any citrus) - 2 large spoons.

How to make homemade delicacies

To make such a dessert, cornstarch is dissolved in milk, and then add sugar, vanillin, yolks and lemon zest. After that, all ingredients are whipped and put on medium heat.

Products are boiled, stirring constantly, until the mass thickens. The finished cream is removed from the plate, covered with a film and completely cooled.

In the end, take fatty and thick cream, whisk 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 the ingredients are whipped again.

The finished lemon cream is nicely laid out in crystal crochets, sprinkled with cocoa or grated chocolate, and then placed in a cold store. Half an hour later the delicacy under the French name "Patissier" is presented to the table. If desired, it is used for filling buns, decorating cakes or smearing cakes for cakes.