Custard on yolks "Patissier" from French translates as "confectioner". Cream "classic patissier" is a universal custard based on yolks. It's quite easy to cook, but you can use it in various dishes. The cream is surprisingly good as a separate dessert, which can be served simply in a vase or kremanke. Also this cream with pancakes is very tasty. Perfectly can be used as a filling for eclairs or an interlayer of cakes and pastries.
Ingredients:- Eggs chicken 3 pcs.
- Milk 400 ml
- Sugar 150g
- Sugar vanilla 10 g
- Flour, wheat 35 g
- Step 1 To prepare the cream, we need 3 egg yolks, milk, sugar, vanilla sugar and flour.
- Step 2 Mix the yolks with sugar, vanilla sugar and flour.
- Step 3 Milk bring to a boil.
- Step 4 Pour the hot milk into the yolk-sugar mixture.
- Step 5 Stir well until the lumps disappear.
- Step 6 Cook until smooth, stirring constantly.
- Step 7 Ready cream to use as directed.