{"id":18097,"date":"2013-01-31T23:51:43","date_gmt":"2013-01-31T22:51:43","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=18097"},"modified":"2014-06-17T17:02:27","modified_gmt":"2014-06-17T15:02:27","slug":"how-to-prepare-your-own-delicious-creme-patissiere","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/how-to-prepare-your-own-delicious-creme-patissiere\/","title":{"rendered":"How to Prepare Your Own Delicious Cr\u00e8me P\u00e2tissi\u00e8re!"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/farm9.staticflickr.com\/8180\/7887752136_73d045068d_z.jpg\" alt=\"photo\" width=\"179\" height=\"269\" \/><\/p>\n<p>Today&#8217;s\u00a0<strong>French Blog\u00a0<\/strong>post will show you step-by-step how to prepare a\u00a0tasty\u00a0<strong><em>cr\u00e8me p\u00e2tissi\u00e8re classique\u00a0<\/em><\/strong>(classic confectioner&#8217;s custard), which makes up the basis of many exquisite\u00a0<strong><a href=\"https:\/\/blogs.transparent.com\/french\/french-summer-dessert-tartelettes-aux-framboises\/\">French desserts<\/a><\/strong>!<\/p>\n<p><strong><em>Ce dont vous aurez besoin\u00a0<\/em><\/strong>(What you will need)<strong>:<\/strong><\/p>\n<ul>\n<li><strong>400 g<\/strong>\u00a0of\u00a0<em><strong>lait\u00a0<\/strong><\/em>(milk)<\/li>\n<li><strong>1\/3<\/strong>\u00a0of\u00a0<em><strong>gousse de vanille\u00a0<\/strong><\/em>(vanilla bean)<\/li>\n<li><em><strong>3 jaunes d\u2019oeufs\u00a0<\/strong><\/em>(egg yolk)<\/li>\n<li><strong>80 g<\/strong>\u00a0of\u00a0<em><strong>sucre semoule\u00a0<\/strong><\/em>(castor sugar, or, if you prefer, &#8220;granulated sugar&#8221;)<\/li>\n<li><strong>40 g<\/strong>\u00a0of\u00a0<em><strong>farine\u00a0<\/strong><\/em>(flour)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><em><strong>Les instructions:<\/strong><\/em><\/span><\/p>\n<ul>\n<li>Boil the milk with the fresh\u00a0<em><strong>vanille gratt\u00e9e<\/strong><\/em>\u00a0(scratched vanilla) and its\u00a0<em><strong>graines<\/strong>.<\/em><\/li>\n<\/ul>\n<ul>\n<li>Whip the\u00a0<em><strong>jaunes d\u2019oeufs<\/strong><\/em>\u00a0(egg yolks) and the\u00a0<em><strong>sucre\u00a0<\/strong><\/em>(sugar) until you have a good\u00a0<em><strong>m\u00e9lange\u00a0<\/strong><\/em>(mix)<\/li>\n<li><em><strong>Ajoutez\u00a0<\/strong><\/em>(add) the flour\u00a0and\u00a0<em><strong>le lait bouillant<\/strong><\/em>\u00a0(the boiling milk) while mixing the whole thing.<\/li>\n<li>Put everything back into\u00a0<em><strong>la casserole\u00a0<\/strong><\/em>(saucepan), then cook\u00a0<em><strong>la cr\u00e8me\u00a0<\/strong><\/em>(the cream) while gently stirring it.<\/li>\n<li>Then,\u00a0<em><strong>\u00f4tez\u00a0la cr\u00e8me du feu\u00a0<\/strong><\/em>(remove the cream from the fire)\u00a0once it reached\u00a0<em><strong>l&#8217;\u00e9bullition\u00a0<\/strong><\/em>(boiling), remove\u00a0<em><strong>la gousse de vanille\u00a0<\/strong><\/em>(again, the vanilla bean), and\u00a0<em><strong>versez\u00a0<\/strong><\/em>(pour)\u00a0the cream in a cold pie dish.<\/li>\n<li>To preserve\u00a0<em><strong>la cr\u00e8me p\u00e2tissi\u00e8re<\/strong><\/em>, be sure to cover\u00a0its surface with a\u00a0<em><strong>film alimentaire\u00a0<\/strong><\/em>(also known as &#8220;<em><strong>film \u00e9tirable<\/strong><\/em>&#8220;, meaning &#8220;food wrap&#8221;, or &#8220;cling wrap&#8221; as it&#8217;s called in the UK)<\/li>\n<\/ul>\n<p>Dont rush too much: let the cream\u00a0<em><strong>refroidir\u00a0<\/strong><\/em>(cool down) for a bit, before you start using it for your delicious\u00a0<em><strong>p\u00e2tisseries !<\/strong><\/em><\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" title=\"Recette de cr\u00e8me p\u00e2tissi\u00e8re\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/vrwyqbpFUTc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong>A slightly different approach to preparing\u00a0<em>la\u00a0cr\u00e8me p\u00e2tissi\u00e8re,\u00a0<\/em>by &#8220;<em>L&#8217;atelier des Chefs&#8221;<\/em><\/strong><\/span><\/p>\n<p style=\"text-align: center;\">* * *<\/p>\n<p>With a\u00a0<em><strong>cr\u00e8me p\u00e2tissi\u00e8re<\/strong>\u00a0<\/em>you could make, for example, a\u00a0&#8220;<em><strong>Saint Honor\u00e9<\/strong><\/em>&#8221;\u00a0cream, which is also sometimes called &#8220;<em><strong>cr\u00e8me chiboust<\/strong><\/em>&#8220;: It is essentially a mix of\u00a0<strong><em>meringue\u00a0<\/em><\/strong>and\u00a0<em><strong>cr\u00e8me p\u00e2tissi\u00e8re.<\/strong><\/em><\/p>\n<div><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/farm1.staticflickr.com\/6\/143240612_7e42023900_z.jpg\" alt=\"photo\" width=\"230\" height=\"153\" \/><\/div>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong><em>Saint Honor\u00e9<\/em>\u00a0cake cream<\/strong><\/span><\/p>\n<p style=\"text-align: center;\">* * *<\/p>\n<p style=\"text-align: left;\">Check it out, <strong><em>mes amis<\/em><\/strong>: With your own <em><strong>cr\u00e8me p\u00e2tissi\u00e8re<\/strong><\/em>, you can also prepare some very nice\u00a0<a href=\"https:\/\/blogs.transparent.com\/french\/french-summer-dessert-tartelettes-aux-framboises\/\"><em><strong>Tartelettes aux Framboises<\/strong><\/em> (<\/a><strong><a href=\"https:\/\/blogs.transparent.com\/french\/french-summer-dessert-tartelettes-aux-framboises\/\">Raspberry Tartlets)<\/a><\/strong><\/p>\n<p>________________________________________________________________________<\/p>\n<ul>\n<li>\u00a0<strong>Pictures shared by <em><a href=\"http:\/\/www.flickr.com\/photos\/40000451@N04\/7887752136\/\">Un petit dejeuner de soleil<\/a>\u00a0<\/em>and <a href=\"http:\/\/www.flickr.com\/photos\/mochiland\/143240612\/\">Mochiland<\/a>\u00a0via Flickr<\/strong><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<img width=\"233\" height=\"350\" src=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2013\/01\/7887752136_73d045068d_z-233x350.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image tmp-hide-img\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2013\/01\/7887752136_73d045068d_z-233x350.jpg 233w, https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2013\/01\/7887752136_73d045068d_z.jpg 426w\" sizes=\"auto, (max-width: 233px) 100vw, 233px\" \/><p>Today&#8217;s\u00a0French Blog\u00a0post will show you step-by-step how to prepare a\u00a0tasty\u00a0cr\u00e8me p\u00e2tissi\u00e8re classique\u00a0(classic confectioner&#8217;s custard), which makes up the basis of many exquisite\u00a0French desserts! Ce dont vous aurez besoin\u00a0(What you will need): 400 g\u00a0of\u00a0lait\u00a0(milk) 1\/3\u00a0of\u00a0gousse de vanille\u00a0(vanilla bean) 3 jaunes d\u2019oeufs\u00a0(egg yolk) 80 g\u00a0of\u00a0sucre semoule\u00a0(castor sugar, or, if you prefer, &#8220;granulated sugar&#8221;) 40 g\u00a0of\u00a0farine\u00a0(flour) Les instructions&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/how-to-prepare-your-own-delicious-creme-patissiere\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":23678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[274318,24505,24507,24508,24510,24506],"class_list":["post-18097","post","type-post","status-publish","has-post-thumbnail","hentry","category-vocabulary","tag-casserole-film-alimentaire","tag-creme-patissiere","tag-gousse-de-vanille","tag-lait","tag-meringue","tag-saint-honore"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/18097","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=18097"}],"version-history":[{"count":12,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/18097\/revisions"}],"predecessor-version":[{"id":21107,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/18097\/revisions\/21107"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media\/23678"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=18097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=18097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=18097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}