Ingredients 3 eggs 300 g Sugar 150 g Butter (in chunks) 2 Lemon juice with their zest (zest means the grated peel without the white bitter part) Description Not the usual lemon custard, this cream is a must in many recipes like the famous ‘tartelettes au citron meringuee’. Since lemons are the main flavor, they [...]
Ingredients 90 g Milk 4 Yolks 90 g Sugar (45 + 45) 1 Vanilla Bean 375 g Butter 175 g Italian Meringue Description I used the French name instead of naming it ‘Buttercream’ because in US it might be intended as an icing for cake decoration which is totally a different thing. The Crème au [...]
Ingredients 350 g Whipping Cream (fresh cream) 150 g Milk 110 g Yolks (about 5 or 6 according to size) 65 g Sugar Description The Crème Anglaise is the basic preparation for a lot of desserts including ice creams, chocolate creams, Creme Brûlée and more. Recipes might vary but the preparation method is the same [...]
Ingredients 4 yolks 1 Vanilla Bean 125 g Sugar 40 g Flour 00 ½ l Milk Description In this example, the Crème Patisserie is flavored with vanilla, but it could be lemon or liquor. In case of lemon I would suggest grinding the peel with a zester (Microplan type) and put it in the eggs [...]