Crème patissière


The crème patissière classical or chocolate is used for many desserts. The only limit in the Hotel and at home is your imagination. 

You can eat the crème patissière with a tiny slice of donut or apple pie. It is tasty pleasure for your children! To satisfy adults add a few drops of your favorite liqueur. In our Hotel we have a lot of sweet dish with it, like Trifle, one of the many recipes from Romagna which is made with the crème patissière black and white.




		

Preparation: 

5 min.

Cooking:

20 min.

Difficulty: 

middle

Portions: 

6 portions (1 liter)

Expense:

low

Ingredients:

  • 1 liter of milk,
  • 8 egg yolks,
  • 160 gr of sugar,
  • 80 gr of flour,
  • grated peel of 1 lemon,

The chocolate cream:

  • add 100 gr of cacao powder or 125 gr of dark chocolate

Preparation:

Mix egg yolks and sugar with a whisk, the mixture has become very light and fluffy.

Add the flour and pour the cold milk, mixing fast, add a grated lemon peel, boil the mix on the moderate temperature and use a wooden spoon until it is solidified .

CHOCOLATE CRÈME PATISSIÈRE

Mix 500 gr warm crème patissière, 100 gr of bitter cacao  powder or 125 of melted dark chocolate.

The dessert is ready for eating,

Enjoy your meal!!!

Choose the category and look at the dish you want: