{"id":1199,"date":"2016-01-01T12:06:09","date_gmt":"2016-01-01T12:06:09","guid":{"rendered":"https:\/\/columbinekitchen.com\/?p=1199"},"modified":"2016-01-26T17:18:51","modified_gmt":"2016-01-26T17:18:51","slug":"creme-patissierepastry-cream","status":"publish","type":"post","link":"https:\/\/columbinekitchen.com\/?p=1199","title":{"rendered":"Cr\u00e8me Patissi\u00e8re\/Pastry Cream"},"content":{"rendered":"<div class=\"easyrecipe\" data-rating=\"0\">\n<div class=\"item ERName\">Cr\u00e8me Patissi\u00e8re\/Pastry Cream<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Cream<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">French<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Germaine<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">6 egg yolks<\/li>\n<li class=\"ingredient\">1\/2 cup (115 gr.) sugar<\/li>\n<li class=\"ingredient\">4 tbsp. (50 gr.) flour<\/li>\n<li class=\"ingredient\">2 cups (5 dl.) milk<\/li>\n<li class=\"ingredient\">vanilla bean<\/li>\n<li class=\"ingredient\">3 1\/2 tbsp. (50 gr.) butter (optional)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">The amount of eggs, flour and sugar depends on the use of the cream, whether it is to be mixed with other sweet elements like praline, for instance, whether it is to fill a pie or cream puffs or a genoise.<\/li>\n<li class=\"instruction\">Follow individual recipe.<\/li>\n<li class=\"instruction\">This is based on the average quantities, but the method of preparing it is the same, whatever quantities are used.<\/li>\n<li class=\"instruction\">In a heavy saucepan scald the milk with the vanilla bean, cut in half lengthwise.<\/li>\n<li class=\"instruction\">Meanwhile, beat the eggs and the sugar until light and creamy.<\/li>\n<li class=\"instruction\">Add the sifted flour.<\/li>\n<li class=\"instruction\">(Remove the vanilla bean from the milk and discard.)<\/li>\n<li class=\"instruction\">Stir in the hot milk.<\/li>\n<li class=\"instruction\">Put the mixture back in the pan over the heat.<\/li>\n<li class=\"instruction\">Cook as rapidly as possible, stirring constantly with a wire whisk or a wooden spoon, scraping the bottom of the pan.<\/li>\n<li class=\"instruction\">Boil one minute in order to cook the flour.<\/li>\n<li class=\"instruction\">Cool immediately by pouring it on a flat dish and dabbing some butter to prevent skin forming<\/li>\n<li class=\"instruction\">When lukewarm, stir in, if desired, the softened butter.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pastry Cream<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[148],"tags":[],"class_list":["post-1199","post","type-post","status-publish","format-standard","hentry","category-abcs","course-cream","cuisine-french"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - 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