The custard in the art of pastry required, like chocolate or cream.
Despite all the variety of its recipes, secrete primarily two varieties - Patissier (pastry cream) and custard (English cream).
First - it is thicker by adding starch or flour, sandwich and decorate them (mixed with butter) cakes, pastries and, of course, cook with it desserts.
The custard in the role of a thickener are the only egg yolks, so it is more liquid and is perfectly suited for sweet sauces, again - the desserts, for example, Spanish (caramel) - flan.
Cream and milk, yogurt, sugar, the flour and starch, eggs... and many things without which not to manage the pastry chef, as an artist without paint, dried fruits, chocolate, spices, raisins... All these and many other ingredients of custard are combined with each other, making an impressive diversity of its recipes. The cream needs to simmer just a few moments that there are no unnecessary taste, and then boil on low heat.
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