Description
Met on the website recipe custard and decided to share my version of cooking. In my opinion, it is easier, it is less than butter, and for cooking some products, such as profiteroles, éclairs, wafer sticks, I do not add butter cream holds its shape. Cream for layer cakes and for decoration. I use this cream for 20 years ! Never disappoint.
Ingredients
-
Yolk egg
2 piece
-
Flour
2 Tbsp
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Sugar
1 cup
-
Milk
1 cup
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Butter
200 g
Cooking
Yolks, sugar (sugar can take half the norm cream is not so sweet), flour to mix. If you want a chocolate version, at this stage, add the cocoa (1 tbsp). You can also add vanillin.
Pour in the milk.
Put on stove and over moderate heat, with constant stirring, bring to a boil. Cream can already be used, but to maintain the best shape, add the butter. Knead thoroughly.
Used for éclairs, wafer rolls...
cakes.
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