French custard on yolks has a rich taste of custard base and a delicious lemon aroma with the smell of natural vanilla. The cream holds its shape stably and has a wide range of applications, including: filling cakes and pastries, decorating cupcakes and rolls, decorating complex cream and floral compositions on cakes and desserts. After cooling, the French custard is completely fixed on the confectionery, giving it a complete look.
___
Recipe for French custard on yolks.
Ingredients:
1. Butter (soft) - 400 gr;
2. Sugar - 200 g;
3. Water - 80 g;
4. Egg yolks - 6 pieces;
5. Lemon juice - 20 g;
6. Vanilla Extract - 5 gr.
___
French cream on egg yolks
Ingredients:
1. Butter (soft) - 400 gr (2 Cup +2 tbsp);
2. Sugar-200 g (1 Cup +1 tbsp);
3. Water- 80 g.1(/3 Cup);
4. Egg yolks - 6 pieces;
5. Lemon Juice-1tbsp;
6. Vanilla Extract - 1 tsp.
💸 Support the channel:
PayPal: dusiagrusha@gmail.com
* Important!
* Only 2 words should be written on the package with butter: "Butter" and nothing else;
* Boil according to the recommendations. Do not boil the syrup for more than 3 minutes or to the thread, otherwise the yolk will curdle into clots;
* Syrup is an extremely dangerous liquid having a dense crystal structure. In contact with the skin, it can cause severe burns. The temperature of the syrup is many times higher than the boiling water temperature. Work only with gloves on;
* The cream can be stored for a very long time in a closed bag and a pastry bag. The shelf life of the cream corresponds to the shelf life and storage conditions indicated on the packaging of your butter;
* Shock freezing of the collected dessert (cupcakes) is allowed, provided that the pastry does not contain additional fillings and other fillers;
* To use the cream from the refrigerator, let it stand for 15-20 minutes at room temperature and mix well with a mixer until working condition;
* Instead of vanilla extract, cognac or coffee is allowed;
* Instead of lemon juice, it is allowed to use citric acid, in proportions of no more than 3 g (a quarter of a teaspoon) per total batch;
* Not suitable for filling eclairs and profiteroles and all products made of custard dough as a filling;
* When forming a floral composition, color French custard, gel food dyes, not dry powder.
Do you want my pastry photos and videos on your phone?! Then download them for free: www.pexels.com/ru-ru/@133115461