- 2.5 cups of milk (500 g)
- 1 cup of granulated sugar
- 4 eggs (yolk)
- 1 tablespoon of wheat starch
- 1 tablespoon flour
- 3 tablespoons unsalted butter (cold)
- 1 vanilla stick or 1 pack of sugar vanillin or 1 teaspoon vanilla extract
- 70 gr white chocolate
"Tempering", a term used in the kitchen in eggs or similar mixtures that can be cessation, is used to balance the temperature of two liquids with different temperatures before they are combined. For example If you add a mixture of eggs with room temperature into a warm milk, the egg will solidify as soon as it is worth the hot milk, creating an unwanted layer with lumpy.
- Put the milk in the pot, add half of the sugar, add vanilla stick (beans and itself into milk),
- Heat the milk on the stove without boiling over the lowest heat,
- Add the egg yolks and the rest of the sugar in a separate container and whisk until the sugar melts,
- Add starch and flour to the egg mixture and continue whisking,
- Taking a scoop of hot milk, temper by adding eggs little by little and stirring constantly, (see "knack")
- Repeat the tempering process 2-3 times,
- If the egg mixture seems smooth, you have done the tempering process properly,
- Slowly pour the whole egg mixture into the stove, stirring constantly with hot milk (with a whisk),
- Slightly open the bottom of the hob and mix continuously until the mixture becomes a consistency.
- Your pastry cream will begin to solidify in 3-4 minutes with the effect of eggs, starch and flour.
- At this point, remove from the stove and add cold butter and white chocolate to cool the cream.
- To cool the pastry cream and prevent the crust, stick it to the surface of the cream with cling film without any air.
- After 5-10 minutes of cooling, you can use the mixture in a squeezing bag.
- Bon Appétit
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