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.
6 portions (1 liter)
The chocolate cream:
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 .
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!!!
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