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!!!