Custard Cream
Base custard sauce for rose and almond cream filling.
Ingredients
Whole milk
435 g
Vanilla bean
4 g
Granulated sugar (fine)
110 g
All-purpose flour
10 g
Custard powder
35 g
Egg yolks
100 g
La Viette butter
45 g
Instructions
1
Boil milk and vanilla
Take 60 g of milk (reserved from the total) with a split vanilla bean, bring to a boil, and steep for 20 minutes. Strain through a fine-mesh sieve, pressing the vanilla bean to extract maximum aroma.
2
Mix and bring to a boil
Add the vanilla infusion to the remaining milk, add one-third of the sugar, and bring to a boil. Sift the flour and custard powder together, then add the remaining sugar. Add the egg yolks to the flour mixture.
3
Make the custard cream
Dilute the egg yolk mixture with half of the vanilla milk, then pour it back into the remaining milk. Bring the custard cream to a boil, whisking vigorously for 5 minutes. When cooled to 50°C, add the butter.
4
Storage
When the temperature reaches 30°C, transfer the custard cream to a stainless steel bowl or sealed container, and place plastic wrap directly on the surface (contact storage).
