Steps to Prepare Favorite Trio de creme patissiere

Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to prepare a special dish, Simple Way to Make Perfect Trio de creme patissiere. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Trio de creme patissiere, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Trio de creme patissiere delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Trio de creme patissiere is 1 tarte. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Trio de creme patissiere using 6 ingredients and 7 steps. Here is how you cook it.

Une des bases de la pâtisserie. J’ai nommé la célèbre crème pâtissière ! Relativement simple et rapide à faire, elle garnira parfaitement une belle tarte aux fraises ou des éclairs par exemple. On la retrouve souvent à la vanille mais on peut aussi varier les plaisirs et la réaliser au chocolat, au praliné, au caramel, au spéculoos...

Ingredients and spices that need to be Get to make Trio de creme patissiere:

1. 500 g lait (de préférence entier)
2. 115 g sucre (vous pouvez réduire la quantité en fonction de la garniture que vous choisissez)
3. 1 sachet de sucre vanillé
4. 80 g jaune d’œufs
5. 40 g poudre à crème = maïzena
6. 100 g caramel beurre salé, praliné, chocolat noir, pâte de spéculoos…

Steps to make to make Trio de creme patissiere

1. Faites chauffer le lait jusqu’à ébullition avec 1/4 du sucre et le sachet de sucre vanillé.
2. Pendant que le lait chauffe, faites blanchir les jaunes d’œufs avec les 3/4 du sucre restant. Y ajouter la poudre à crème. Mélangez vivement.
3. Lorsque le lait est arrivé à ébullition, versez-le sur le mélange précédent et fouettez énergétiquement.
4. Remettez le tout dans la casserole et laissez cuire en fouettant sans arrêt. Le feu ne doit pas être trop fort sinon votre crème va épaissir trop vite ! Lorsque la crème bout, poursuivre la cuisson pendant environ 2min sans cesser de mélanger.
5. Lorsque la crème a la bonne consistance, ôtez du feu et ajoutez, éventuellement, 100g de praliné, de pâte de spéculoos, de chocolat noir préalablement fondu, de caramel beurre salé… Mélangez vivement pour bien incorporer arôme choisi.
6. Laissez votre crème refroidir. Filmez-la au contact et mettez-la au réfrigérateur.
7. Lorsque votre préparation est bien froide, sortez-la et fouettez-la pour bien l’assouplir. Versez votre crème pâtissière sur un fond de tarte cuit si vous avez décidé de faire une belle tarte gourmande ou dans des ramequins individuels.

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