Do you know how Patière cream is prepared? If not, its different cooking methods will be presented in this article.
Cream "Patissier": a classic recipe
The word "patisser" from French is translated as "confectioner."
The classic cream "Patissier" is a universal custard, which is made on the basis of yolks. Cooking such a treat is quite easy. 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 make such a treat. We decided to present only the simplest of them.
So how is the classic Patière 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;
- white sugar - about 150 g;
- vanilla sugar - about 10 g;
- large eggs - 3 pcs.
Product Preparation
Before making Patissiere cream buns, 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 last is removed to the side. We don’t need squirrels. They can be used to make another dessert.
Cream Process
After the sugar melts 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 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 cooked to a thick state. In this case, the cream is regularly stirred. Otherwise, it may burn and it will taste bad.
After completing the heat treatment, get a very thick cream "Patisser". Aromatic vanillin is added to it and used as intended.
If desired, the finished delicacy can be distributed in bowls, cooled and served as a full dessert.
Cream "Patissier": making a chocolate dessert
Chocolate "Patissier" is good to use for making chocolate buns and other desserts. Properly made cream has a pleasant aroma, dark color and a thick consistency.
So, to make a delicious chocolate cream, we need the following components:
- whole cow's milk - approximately 300 ml;
- corn starch - not more than 2 large spoons;
- egg yolks - 2 pcs.;
- white sugar - about 30 g;
- dark chocolate (it is better to use bitter with a high cocoa content) - about 70 g;
- any brandy - a full big spoon;
- cream of maximum fat content - approximately 150 ml.
How to cook chocolate cream?
Absolutely all types of Patissier 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 goodies that are similar in consistency, but different in taste, color, aroma and more.
It should also be noted that when experimenting with the classic way to prepare Patissiere cream, you can diversify homemade desserts by making them lemon, chocolate, vanilla, milk, etc.
After all the necessary ingredients for the chocolate "Patissier" are ready, you can safely proceed to its preparation. 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 whipped strongly with a whisk and put in a water bath.
Having received a homogeneous and dense 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 cools, proceed to the processing of fat cream. They are beaten very strongly to a magnificent and airy state.
In conclusion, the finished Patissiere chocolate cream is removed from the refrigerator and mixed with previously whipped cream. At the exit they get a very tasty, sweet and thick dessert, which is presented to the table in glass creamers.
If desired, such a treat can be used to lubricate the cakes intended for making the cake. It should also be noted that brioche buns with Patissiere cream are equally tasty. But to prepare such a dessert, you should pre-place a rich yeast dough, and then form products from it and bake them in the oven.
Making lemon patissier dessert
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 - not more than 4 large spoons;
- vanillin - a pinch;
- whipping cream - about 200 ml;
- icing sugar - 2 large spoons;
- liquor (any citrus) - 2 large spoons.
The way to cook homemade goodies
To make such a dessert, corn starch is dissolved in milk, and then sugar, vanillin, yolks and lemon zest are added to it. After that, all components are strongly whipped and put on medium heat.
The products are cooked, stirring constantly, until the mass thickens. The finished cream is removed from the stove, covered with a film and completely cooled.
At the end, fat and thick cream are taken, whipped with a mixer until stable peaks are obtained and combined with the cooled mass. After that, lemon juice and citrus liquor are added to the cream. All ingredients are whipped again.
Ready lemon cream is beautifully laid out in a crystal bowl, sprinkled with cocoa or grated chocolate, and then placed in a refrigerator. After half an hour, a treat under the French name “Patisser” is presented to the table. If desired, it is used for filling buns, decorating cakes or greasing cake cakes.