Delicate palate creme fraiche,
Last Updated on
ingredients
Cesto
600 g semi-coarse flour 200 g granulated sugar 125 g butter 2 pcs eggs 1.5 dl milk 2 KL baking powder
Cream
2 litres milk 4 packets Golden cob 2 tbsp semi-coarse flour 3 tbsp granulated sugar 2 packets vanilla sugar 3 pcs egg yolk 100 g butter chocolate icing for the top
progress in the video above
A smooth, wonderfully creamy dessert not just for the holidays, but for any occasion. Its preparation is very simple and the result is worth it.
1.
First, in one bowl, mix only the dry ingredients with a spoon. Then add the eggs and soft butter. Add the milk gradually as needed. You should get a semi-soft dough.Make the dough into a cylinder and cut it into 4 equal parts. Roll each one out thinly to the size of a baking tray and carefully transfer it to a baking tray that has been lightly greased with oil using a rolling pin. Put the dough in the oven, which you have preheated to 190°C. The dough is baked for a very short time, about 8 minutes. It is only supposed to puff up and brown slightly. It should still be soft to the touch. Bake all the sheets in a row like this. My baking tray is 28×38 cm
2.
How to make the cream. In a fairly classic progression, as pudding is also done, cook the Golden Cob in milk. The only difference is that you also mix those 2 heaped tablespoons of flour with the golden cob and whisk until smooth, so there are no lumps Let it simmer/bubble, add sugar to taste and simmer for another 2-3 minutes with that as well. Take the finished cream off the heat and let it cool down, stirring slowly so you don’t burn your finger in it anymore. It must still be warm enough to cook the egg yolks but not curdle/cook them
3.
When the custard has cooled to the desired temperature, stir in the egg yolks one at a time. When we’ve incorporated the yolks, we put a knob of butter, which should melt all in the cream by slowly stirring it. The butter will soften the cream and flavour it nicely
4.
Spread the cream while it is still warm. Divide it up so that there is an equal amount between the slices. I left 1 slice in the baking dish and kept spreading and stacking the other slices as I progressed. When the cake had cooled a bit, I drizzled the chocolate frosting on top. Let the custard set and rest for a few hours, I put it overnight
5.
Roasted, it’s beautiful to cut The creme fraiche is fantastically tasty, soft and creamy! I really recommend it to everyone I wish you a good taste!
6.
You can find more of my recipes on my blog: cesminazuenal.blogspot.com
