Base Creams and

custards in
Pastry
In this module are included the
derivatives of base creams.
CREME PATISSIERE
My recipe:

Concoction:


1lt of milk
8 egg yokes
200g of sugar
90g of cream powder
or120g of maizena
1 vanila bean



Note:
Note:
This cream can be
aromatized with
varous aromas
such as coffee,
chocolate (using
cocoa paste),
pralin, pistachio
paste, aromatic
herbs, alcohol or
locoreste creme
pode ser
aromatizado com
os mais variados
sabores, como o
caf, chocolate
(utilizar pasta de
cacau), pralin,
pasta de pistchio

poudre crme





Prepare all the ingredients
In a caarol place milk on the
stove

On a seperate recipient place
eggs and sugar, mixing well
and adding the creme powder
in order to obtain a homogenos
solution.
Add the milk and bring to a boil
adding 1/3 of the same to the
previous solution, mixing
thuroughly
Place everything in the cacarol
with the remaining milk and
constantely mixing give it heat
until it thinkens

Cover with wrap and store in cold

Importante notes to remember


Crme patissiere is a fragile cream regarding bacteria.

It is a favorable environment for the developing of
bacteria and can promote intoxication specially in summer
time so in order to avoid this the following should be
observed:

Utilize pasteurized milk or boiled milk.
Utilize pasteurized eggs.
Utilize clean equipment.
Utilize the cream on the same day.

Creams derived from Crme
patissiere
To remeber

Crme diplomate:
crme patissiere with whisked cream

Crme ligier or crme chiboust:
crme patissiere with italian merengue

Crme Anglaise
Example recipes


1 Lt. milk
8 yokes
250g sugar
1 vanilla bean

My recipe

500ml milk
500ml fresh cream35%
200g sugar
8 egg yokes
2 vanilla beans

100g sugar 120g glucose
80g inverted sugar




Concoction:

In a casserole boil the milk and cream
with the vanilla

In a separate recipient mix thoroughly
the yokes with sugar

Off the stove pour 1/3 of the milk in the
yokes with sugar and mix well

Add everything to the casserole and
simmer at 85c stirring in a figure 8
motion.

Retire from the stove and pass the
emulation through a chinoi and store
in cold.

Important notes TO REMEMBER


Same rigorous hygiene concerns of the Crme patissiere should
be considered for the Crme Anglais if not more due to the fact
that the Crme Anglais is not sterilized for it did not boil but cook
at 85C.

TIP:

If the cream slightly overshoots its cooking point, it will produce
nodules and it will have to be grounded with a blender in order to
remove the same.

CREAMS DERIVED FROM CRME
ANGLAIS
TO REMEMBER


English custard( for example to acompany farfias)

Crme bavaroise ( to make semi-frios)

Ice-cream (for example vanilla ice-crea,)

Butter cream (Crme Anglais base)
Butter Cream
3 TYPES OF BUTTER CREAM
BUTTER CREAM WITH
CRME ANGLAIS BASE
BUTTER CREAM WITH
PTE BOMBE BASE
BUTTER CREAM WITH
ITALIAN MERENGUE
BASE
1. TYPE OF BUTTER CREAM
1. WITH CRME
ANGLAIS BASE


500ml Milk
10 yokes
500g sugar
1kg soft butter
Vanilla essence
Concoction

Make a Crme Anglais and
when warm add the soft
butter (room temperature)
Put in the mixer until you
obtain a smooth cream
WITH PTE
BOMBE BASE


800g sugar
200ml water
6 eggs
8 yokes
2 vanilla beans
1kg soft butter
Concoction

Place the eggs, yokes and vanilla in
the mixer.

Make a syrup at 117C

Pour the syrup in the eggs and let
it mix until the temperature
drops to mild warm

Add butter and mix again until you
obtain well soothed and cream
result
2. TYPE OF BUTTER CREAM
3. TYPE OF BUTTER CREAM
WITH ITALIAN
MERINGUE BASE

850g sugar
300ml water
12 egg whites
1kg soft butter
Concoction

Whisk the whites.

Make a syrup at 121c

Pour the syrup into the whites

Continue to whisk until it
completely cools down

Add butter and whisk until
you get a creamy and well
combined cream
Butter cream is widely used in
pastry whether as filling of
various cakes or as decoration

Some examples:

Bolo de bolacha
Tronco de natal
Wedding cake decoration
pera
Paris-brest


This cream can only be called
butter cream if it is
exclusively made from butter
Important notes TO REMEMBER
TO REMEBER

CREME MOUSSELINE
(USED AS FILLING OF VARIOUS CAKES))

2/3 DE CRME PATISIERRE
1/3 DE BUTTER CREAM
CREAMS DERIVED FROM CRME
ANGLAIS
These 3 creams can be perfumed with various substances such as:

coffee extract, cocoa powder, almond or hazelnut pralin, pistachio
or chestnut paste, chocolate, alcohol

1
Crme patissiere
2
Crme Anglais
3
Butter cream
Almond Creme
Almond Creme History
Almond crme is also know as crme
frangipane pastry chefs.
First use dates back to 1746.
Its named after an Italian perfume maker,
frangipani who created perfume from a
bitter almond .
There are a numerous amount of recipes
for this cream and it is highly
recommended to maintain its quality at a
high standard
Example of recipe
200g sugar
200g de almond powder
2 eggs
150g butter
10g rum or bitter almond fragrance
30g flour (optional)

My recipe

750g grinded almond
750g sugar
14 whole eggs
750g soft butter
30g rum or sufficient bitter almond
fragrance



Concoction

In the mixer join the almond and
sugar

Gradually add the whole eggs

Mix well

Add the soft butter

Finally add the rum or fragrance

Notas importantes Aplicaes
This cream is as
filling in the famous
French king cake as
well as filling in pies
and cakes

Many times mixed
with 1/3 of crme
ptissire in order to
obtain a lighter and
creamier texture
Crme chantilly the origin
The origin of this widely famous
cream dates back to the 18th
century.
Its history is uncertain and
secrets have never been
revealed
It is known as being a creation
of the prince of COND, owner
of the Chateau de Chantilly, a
creamery well known throughout
Europe at the time on the out
skirts of Paris,
This famous cream was at the
time served in the exquisite
parties hosted by the prince.
Crme chantilly the history
RECIPE
1lt cream
80 to 150g of sugar
1 vanilla bean

The cream serving as
foundation, must contain less
than 30% of fat

The cream must be pasterized

To be used, it must be at 6c
or below

How to make crme chantilly


With the manual whisks
Pour the cream into a rounded
deep bowl and whisk the cream
for a few minutesin a cool place.
Add sugar and desired flavour



Chantilly automatic mixer
Disolve the sugar in parte of the
cream before pouring the totality
into the mixer



In the mixer
Place the cream in the bowl and
mixer at a strong speed. The
fenomenon fo incorporating air
in the cream is what originates
the final product




With a pressure bottle
The sugar must be completely
disolved in the cream before
pouring into the presure bottle.
Introduce gas and shake well
before use.

Cream
Aplications
Pastry
Suspiros (vieneta)
Babs and savarins
Choux
St.honor
Fruit tartes (ex: strawberry)
As a side for various fruit

Ice-creams
Ice-creams
Frozen creasm
Decoration of ice-creams and
ice-cream bowls and cups



Egg cream
Recipe and concoction
Ingredients :

Sugar: 500 g
Water: 250 g
Cinamon stick(short): 1
Lemon peel: 1 unidade
Egg yokes: 240 g
whole egg Class M:50 g

Pour sugar, water, cinnamon and
lemon peel into a Teflon pan
(preferably), mixing slowly until
it is partially dissolved. Bring to
a boil, reduce the heat to
minimum and let it simmer/low
boil for 3 minutes. Pour the
syrup over the eggs which have
been mixed with a fork, mixing
continuously. Strain the mixture
and add to the same pot.
Place on the stove at minimum
heat and let thicken,
continuously stirring. Once it
starts to boil, immediately turn
of the heat and stir some more
so it doesnt stick to the bottom.
Pour into a bowl to cool down
and use after cold.
Note: this cream is for filling
various cakes, crepes, tarts and
also can be served in individual
goblets and cups with a
cinnamon stick or toasted
almonds.
With the left over whites you can
make great deserts. Do not
throw away, store in a sealed
container in the refrigerator.


Doce de ovos Recipe

Ingredients:

375g sugar
6 yokes
3 eggs
1.5dl water


1.place sugar and water on the
stove to obtain a syrup.

2.Add the yokes with the full eggs
and whisk them.

3.mix the syrup and eggs
constantly stirring.

4.place on low heat for 2 to 3
minutes, constantly stirring
without bring it to a boil and
making sure it does not stick to
the bottom.

5.use after cold.