Kitchen appliances and utensils:
- electric or gas surface;
- fridge;
- stewpan for 2-2.5 l;
- beaker;
- kitchen scales;
- tablespoon;
- deep bowl;
- whisk for whipping;
- knife;
- cling film;
- sieve strainer.
Ingredients
| Product | amount |
| Milk | 750 ml |
| Egg | 1 PC. |
| Egg yolk | 3 pcs. |
| Granulated sugar | 100 g |
| Butter | 100 g |
| Potato starch | 2 tbsp. l |
| Vanilla sugar | 0.5 sachets |
Step cooking
- Pour 750 ml of milk into a saucepan with a volume of 2-2.5 liters. The higher the percentage of milk fat, the more intense the cream will have.
- Add 100 g of sugar and mix the ingredients.
- Turn on the hob and place the stewpan on it with the prepared mixture. While stirring, bring the vanilla sugar milk to a boil.
- Drive 1 egg into a deep bowl. Separate 3 yolks and add them to the bowl. Add about 5 sachets of vanilla sugar to the resulting mixture.
- Beat the composition well with a whisk. To enhance the taste of the cream, it is customary to add not only vanilla, you can also use lemon or orange zest, natural flavors that make the taste of the cream more vibrant and saturated.
- Stir the egg-sugar mixture, add 2 tbsp. l potato starch. Do this gradually, sifting it through a strainer. Mix the ingredients thoroughly to avoid lumps.
- Pour the mixture into boiling milk with a thin stream. While infusing the egg mixture, beat the composition well with a whisk. As soon as the first vesicles begin to appear, the cream should be removed from the fire.
- Weigh 100 g of butter, chop it with a knife and add to the saucepan with cream. Mix the composition until the oil is completely dissolved.
- Pour the cream into a deep plate or bowl, cover with cling film and refrigerate until it cools completely. It will take about 15 minutes. After cooling, the cream acquires a characteristic density, glossy shine and a uniform, stable structure.
Video recipe
We offer you a video in which an experienced hostess shows the entire process of preparing the cream, and also gives valuable recommendations that will help you achieve the desired result.
Dear readers, if you have already tried to prepare custard for profiteroles according to the proposed recipe, share your impressions. Tell us what difficulties did you encounter while brewing a filler? What would be changed in the recipe? Perhaps you are familiar with other variations of the classic cream? What additional ingredients would improve the consistency of the cream? Have you used lemon zest or other aromatic ingredients to enhance the taste? We look forward to your feedback and comments.
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