One of the basic recipe of the italian patisserie, a must-know to everyone loves making sweets… even if the ingredients are few, to obtain an amazing result it is necessary to know two things:
-for a perfect result I NEVER use flour: in patisserie creams are made usually with starch (potatoes starch, maizena …)
–I keep the fire very low and I continue to knead, even if it doesn’t seem necessary: to burn it is very easy, so it is forming clumps if one is not careful.
Now, here is the complete recipe!
Time of cooking
10 minutes + standing
What did I use
A middle-sized pot, a whisk, a wooden spoon, some wrap, a large glass bowl
Ingredients
Yolks: 4
Maizena: 50 gr
White sugar: 125 gr
Milk (possibly whole): half a liter
Few drops of vanilla, lemon or almond extract
How did I do
I let the milk boil.
In the meanwhile, I whipped the yolks with the sugar until they become white and soft and I added maizena.
I added milk and the extract to the eggs, maizena and sugar dough, continuously mixing and letting it boil at slow fire, until I reached the desired compactness.
I poured the cream in the bowl to cool, covering it with the wrap.
When it was cold, I use it as I want: it is perfect for tarts because it’s easy to spread on the Pasta frolla.
Buon appetito!
