Do you know how the "Patissier" cream is prepared? If not, its different methods of preparation will be presented in this article.
The word "patissier" from the French language is translated as "confectioner".
The classic cream "Patissier" is aa universal custard that is made based on yolks. It is quite easy to cook such a delicacy. As for the methods of application, it can be used in completely different dishes. This sweet 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 of making 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:
Before you make a bun with 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.
After the sugar has melted and formswith yolks a homogeneous mass, whole cow 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 low 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. In it add fragrant vanillin and use to destination.
If desired, the ready-made delicacy can be spread over the kremanki, cooled and served as a full-fledged 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:
Absolutely all types of cream "Patissier" are preparedthe same way. Therefore, you should only read the classic recipe. Using it and additional ingredients, you can make completely different treats that are similar in consistence, but different in taste, color, flavor and so on.
It should also be noted that experimenting withthe classic way of preparing the cream "Patissier", you can diversify homemade desserts, making them lemon, chocolate, vanilla, dairy, etc.
After all the necessary ingredients forchocolate "Patissier" will be ready, you can safely proceed to its preparation. To do 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 placed on a water bath.
Having received a homogeneous and thick mass, it is removed fromplates and immediately add the 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 down, they begin to process fat cream. They are whipped to a puffy and airy state.
In conclusion, the ready-made chocolate cream "Patissier"Remove from the refrigerator and mix with the previously whipped cream. On the way out you get a very tasty, sweet and thick dessert, which is presented to the table in glass crockery.
If you want, you can use this delicacyfor lubricating the cakes intended for the cake. It should also 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.
For the preparation of lemon cream we will need:
To make such a dessert, cornstarchdissolve in milk, and then add sugar, vanillin, yolks and lemon zest. After that, all components 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, they take fatty and thick 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 the ingredients are whipped again.
Ready to lemon cream beautifully spread incrystal croissants, sprinkle cocoa or grated chocolate, and then placed in a refrigerator. Half an hour later a 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.