This recipe of muslin cream is a variant of the custard. Its elaboration is the same, only the butter is added, once the custard is made and cold. Its conservation is little time, but it is so rich that it is worth doing it. This cream is ideal for filling puff pastry, canutillos or utterols. Although at home it is usually done less, restaurants are more given to make this type of cream. Prepare at home is very easy, it does not have great secrets. In recipes, we tell you how to make muslin cream to encourage you to prepare it in the comfort of your home and to relax with it your delicious desserts. Stay with us and keep reading!
| 🚻 4 Diners | 🕘 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make muslin cream: |
| 150 grams of butter without salt 1 vanilla pod 350 milliliters of milk 4 egg yolks 75 grams of sugar 25 grams of maicena |
| ADDITIONAL CHARACTERISTICS: Cheap cost, traditional recipe of France |
Ingredients to make muslin cream:
1. First of all, we are going to take out the fridge butter so that it is softened and then we can use it better. We cut the vanilla sheath in half. We can save the other half for another preparation. We cut the average pod that we are going to use along and scratch its seeds, which we will add to the milk along with the half sheath already completely scraped. We carry the milk to boil and remove it from the heat.
2. While milk is heated, we put in a bowl the egg yolks, sugar and cornstarch. We beat with manual rods until we see that there is no grum of cornstarch.
3. Once we have hot milk, add a little milk in the bowl where we have the yolks and keep beating to prevent them from being set. We continue to add the milk little by little while we beat.
4. We put the entire mixture in the pot, we put to the fire and stir constantly until the museline cream thickens.
5. Remove the pastelera cream from the fire and put it in another bowl to cool. We cover with a film paper, trying to hit the cream so that it does not form a dark movie on the surface. We let it cool at room temperature.
6. We wait about two hours until the muslin cream is no longer hot and we beat again with some manual rods. Another of pastually used past creams to fill in desserts is diplomatic cream, you can check both recipes to decide what the texture and flavor that combine better with your dessert.
7. Now, it is time to add the butter softened to the muslin cream. We will do it in three parts, cutting it into pieces and stirring well with some rods so that the butter is well integrated.
8. and it was time to put it in the fridge to cool and take body. Then, it will already be ready to use it in whatever you want, it can be a muslin cream for a birthday cake or for delicious stuffed tartlets. target = _blank rel = NOFOLW class = outboundcakes for you, where you will find great recipes.
