Cream Patissiere using a Compact Cook
Elite, Infinite, Pro, Platinum, Deluxe
(5)
Preparation time
19 min
Total time
142 min
Servings
0
Calories / Serving
833 Cals
Difficulty
Easy
Imagine a silky, smooth custard that dances on your tongue like a ballerina in a grand performance! This delightful dessert, with its roots tracing back to ancient Rome, was once a staple of royal banquets and is now a beloved treat in kitchens around the world. Combining the rich creaminess of whole milk with the delicate sweetness of vanilla sugar, this custard is not just a dessert; it's a hug in a bowl! Perfectly versatile, it can be enjoyed on its own or as a canvas for fresh fruits and sauces. Just remember, patience is key—let it chill in the fridge, and you'll be rewarded with a creamy masterpiece that will impress even the most discerning palates!
Ingredients
- 500 g Milk
- 3 Eggs
- 80 g Granulated sugar
- 40 g Cornflour (maïzena)
- 1 Teaspoon(s) Vanilla extract
- 30 g Butter
Steps
Mixing the Base
- Add 500 g of milk, 3 eggs, 80 g of granulated sugar, 40 g of cornflour (maïzena), 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Scrape down sides of bowl with spatula.
Cooking
- Mix manual: 8:00min / 90°C / Speed 4.
- Cut into small pieces, and add 30 g of butter in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Cooling
- Transfer the content of the food processor bowl in a bowl.
- Cover with cling film, pressing it directly onto the surface of the cream to prevent a skin from forming.
- Setaside the preparation content during 2h .
- Serve Cold.
