The Crema pasticcera is a classic of Italian pastries, is used to fill tarts, choux pastries, cakes pastry as cannoli, puff pastries, as well as pan di spagna and desserts.
My cream is very simple as the traditional one, the only difference is the number of yolks used, my recipe provides only two.
Ingredients
3 egg yolks
1 tablespoon of rice starch
1 tablespoon of wheat starch
1 / 3 cup (70gr) sugar
zest of one lemon
16, 9 fl. oz (500ml) milk
Whip the egg yolks with the sugar and add the rice starch and wheat starch.
Meanwhile,bring to a boil cook without milk with the lemon zest. Add milk to the egg mounted and cook stirring constantly, for a simmer slow minutes to fire at least until the mixture thickens. Turn off the heat and let cool, stirring occasionally.
And 'possible to replace the lemon zest, with a vanilla bean; simply whip the egg yolks with the sugar, add the vanilla pod and then the corn starch and wheat.
Follow the next steps of the recipe
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