French custard Paticière for cake
If you are looking for a reliable way to quickly make custard, then I hope mine is useful to you. I borrowed my recipe from several French pastry chefs. I slightly changed the classic French recipe for myself and now, delicious and simple custard Pâtissière, which is designed for layering layered cakes, filling eclairs, profiteroles, baskets, is already on my table. 🙂 In the right preparation, it turns out to be of medium consistency and does not have standing peaks. Such custard with starch can be used as a base for making butter creams.
Ingredients we need:
- 500 ml 3.6% -4% milk;
- 150 grams of granulated sugar + 1 package (10 grams) of vanilla sugar;
- 1 chicken egg D-0 + 3 yolks;
- 2 teaspoons of starch (corn);
- 60 grams of flour B / C (wheat);
- 50 grams of 82% sweet cream butter.
How to make Custard Paticière
The first thing to do when starting to cook is to separate the yolks into a deep bowl and add one whole egg. Sugar and vanillin are added next in turn. Stir this mixture with a hand whisk.
The next step is to add the sifted cornstarch along with flour and mix. Pour in 200 ml of cold milk and mix everything until a single consistency.
Heat the rest of the milk over a fire until almost boiling. Very slowly (in small portions) pour it into the egg mass with constant stirring so that the eggs do not boil. Then, pour the entire mixture into a saucepan and return to the stove (medium heat). The cream must be constantly mixed with a hand whisk so that it brews evenly. Then the formation of lumps will be avoided.
When the custard has almost thickened, add the butter. Mix everything well until the oil is completely distributed throughout the cream.
We shift the finished cream into a plastic or glass dish and cover with cling film in contact.
In this state, you need to let it cool completely. The film is needed so that a dense skin does not form on the cream. Covering in contact will not allow the formation of the skin and will help to avoid the formation of condensate.
The cooled custard Patisser has the same appearance as in the photo. In this form, it is completely ready for work.
