Cream and butter cream
Description
The recipe won't take much time. This recipe is similar to the French dessert "Pâtissier," which is used in profiteroles and eclairs, as well as in layers for festive pastries. It can easily be confused with custard cream, but the ingredients are different. Please review and serve chilled.
Instructions
- 1
Step 1
In a saucepan, mix the egg yolks with vanilla, sugar, and the egg. Sift in the flour and starch into the same pan. Add milk and place the mixture over heat. Constantly stir with a whisk.
- 2
Step 2
Cook the cream until it thickens. At the end, add the butter. Remove the mixture from the heat and mix well.
- 3
Step 3
Transfer the cream to a bowl. Cover it with plastic wrap. Let it cool.
- 4
Step 4
Whip the chilled cream separately until stiff peaks form.
- 5
Step 5
Then carefully mix the cream with the whipped cream using a spatula. It's ready!