VIDEO lezione numero dodici

For the complete video click here.

For the whole lecture, recipes and exercises check the posts on May 11th, 12th and 14th.

La crema pasticcera

For the complete video click here.


Ingredienti (per due torte di frutta di circa 25 cm di diametro)

- 3 tuorli d'uovo a temperatura ambiente (yolks at room temperature)

- 50 g (5 tbs) di farina (flour)

- 50 g (about 3.5 tbs) di zucchero (sugar)

- 1 pizzico/goccio di vaniglia (vanilla, or you can use grated lemon zest)

- 500 g = mezzo litro di latte (half a liter of milk, about 1 pint)

Procedimento:

- In a pentola (pot) combine the egg yolks and sugar, then add the flour

- Heat the milk with a drop of vanilla

- When the milk is hot, but not boiling add it gradually to the egg and sugar mixture. Keep mixing with a spatula. Try to avoid the formation of lumps

- Using a whisk (or al electric mixer on low) continue to mix over medium heat until it thickens (it should take a few minutes). Try to avoid the formation of lumps

- Dust the surface with sugar and cover with plastic wrap to prevent it from forming a skin while it cools down

Commenti e varianti:

- You can eat it as is, or place it in nice little bowls with some fresh berries

- Attenzione (watch out) a non fare impazzire la crema (lit. not to make the cream crazy): if you use cold eggs or milk, let the cream cook too long, mix changing direction, then the cream will not reach the desired smooth consistency and density

- Once the pastry cream is ready and still warm, you can add cocoa powder or melted dark chocolate

 to it...

- you can make a nice quick dessert with puff pastry filled with pastry cream

 (bake the puff pastry in the shape of a tart or in small squares/circle and when it  has cooled down add the cream to make a fruit tart or some sort of small puffs)

- I will post the recipe for la torta di frutta tomorrow