{"id":4551,"date":"2011-03-23T00:03:05","date_gmt":"2011-03-23T00:03:05","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=4551"},"modified":"2017-10-19T13:11:12","modified_gmt":"2017-10-19T11:11:12","slug":"how-about-a-delicious-creme-patissiere","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/how-about-a-delicious-creme-patissiere\/","title":{"rendered":"How about a delicious cr\u00e8me p\u00e2tissi\u00e8re?"},"content":{"rendered":"<p><strong><em>Ce n&#8217;est un secret pour personne <\/em><\/strong>(It is a secret to no one), the French have since a long time, at\u00a0least since the early\u00a0days of <strong>Henry IV<\/strong>, elevated the confection of\u00a0<em><strong>la\u00a0p\u00e2tissi\u00e8re <\/strong><\/em>to a fine and refined culinary art.<\/p>\n<p style=\"text-align: center;\"><strong><em>* * *<\/em><\/strong><\/p>\n<p>Today\u00a0<strong>French Blog <\/strong>post will show you how to prepare a\u00a0tasty\u00a0<strong><em>cr\u00e8me p\u00e2tissi\u00e8re classique <\/em><\/strong>(classic confectioner&#8217;s custard)<strong>&#8230;<\/strong><\/p>\n<p><strong><em>Pour cela, vous aurez seulement\u00a0besoin de <\/em><\/strong>(For that, you will only need)<strong>:<\/strong><\/p>\n<ul>\n<li><strong>400 g<\/strong> of\u00a0<em><strong>lait <\/strong><\/em>(milk)<\/li>\n<li><strong>1\/3<\/strong> of\u00a0<em><strong>gousse de vanille <\/strong><\/em>(vanilla bean)<\/li>\n<li><em><strong>3 jaunes d\u2019oeufs <\/strong><\/em>(egg yolk)<\/li>\n<li><strong>80 g<\/strong> of <em><strong>sucre semoule <\/strong><\/em>(castor sugar, or, if you prefer, &#8220;granulated sugar&#8221;)<\/li>\n<li><strong>40 g<\/strong> of <em><strong>farine <\/strong><\/em>(flour)<\/li>\n<\/ul>\n<ol>\n<li>Boil the milk with the fresh\u00a0<em><strong>vanille gratt\u00e9e<\/strong><\/em> (scratched vanilla) and its <em><strong>graines<\/strong>.<\/em><\/li>\n<li>Whip the <em><strong>jaunes d\u2019oeufs<\/strong><\/em> (egg yolks) and the <em><strong>sucre <\/strong><\/em>(sugar) until you have a good\u00a0<em><strong>m\u00e9lange <\/strong><\/em>(mix)<\/li>\n<li><em><strong>Ajoutez <\/strong><\/em>(add) the flour\u00a0and <em><strong>le lait bouillant<\/strong><\/em> (the boiling milk) while mixing the whole thing.<\/li>\n<li>Put everything back into <em><strong>la casserole <\/strong><\/em>(saucepan), then cook\u00a0<em><strong>la cr\u00e8me <\/strong><\/em>(the cream) while gently stirring it.<\/li>\n<li>Then, <em><strong>\u00f4tez\u00a0la cr\u00e8me du feu <\/strong><\/em>(remove the cream from the fire)\u00a0once it reached <em><strong>l&#8217;\u00e9bullition <\/strong><\/em>(boiling), remove <em><strong>la gousse de vanille <\/strong><\/em>(again, the vanilla bean), and\u00a0<em><strong>versez <\/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 <\/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<\/ol>\n<p>Let the cream <em><strong>refroidir <\/strong><\/em>(cool down)\u00a0before you start using it for your delicious\u00a0<em><strong>p\u00e2tisseries !<\/strong><\/em><\/p>\n<p style=\"text-align: center;\">* * *<\/p>\n<p><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>A slightly different yet very easy\u00a0way of preparing\u00a0<em>la\u00a0cr\u00e8me p\u00e2tissi\u00e8re <\/em>is presented to you by &#8220;<em>L&#8217;atelier des Chefs&#8221;<\/em><strong><em><br \/>\n<\/em><\/strong><\/p>\n<p style=\"text-align: center;\">* * *<\/p>\n<p style=\"text-align: left;\">With a <em><strong>cr\u00e8me p\u00e2tissi\u00e8re<\/strong> <\/em>you could make, for example, a\u00a0&#8220;<em><strong>Saint Honor\u00e9<\/strong><\/em>&#8221;\u00a0cream, which you can also find sometimes\u00a0under the name &#8220;<em><strong>cr\u00e8me chiboust<\/strong><\/em>&#8220;: It is essentially a mix of <strong><em>meringue <\/em><\/strong>and\u00a0<em><strong>cr\u00e8me p\u00e2tissi\u00e8re.<\/strong><\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/t0.gstatic.com\/images?q=tbn:ANd9GcTyoUR4Tz3tOG3eN9IDY_8XZfrhXEqT5ZEhiZZr83-B7M82l6mb\" alt=\"\" width=\"260\" height=\"194\" \/><\/p>\n<p style=\"text-align: center;\">* * *<\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\"><strong>* <em>Et\u00a0pour la petite histoire <\/em>(and for the anecdote): What&#8217;s the unsuspected connection between a boulanger\u00a0(baker), Meringe, and Sir Arthur Conan Doyle&#8217;s famous British detective,\u00a0Sherlock Holmes?<\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><strong><em>Est-ce que c&#8217;est un myst\u00e8re que vous\u00a0pensez pouvoir\u00a0r\u00e9soudre ? <\/em><\/strong>(Is it a mystery that you think you can solve?)<\/p>\n<p style=\"text-align: left;\"><strong><em><span style=\"text-decoration: underline;\">La r\u00e9ponse: Demain! <\/span><\/em><span style=\"text-decoration: underline;\">(The answer: Tomorrow!)<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce n&#8217;est un secret pour personne (It is a secret to no one), the French have since a long time, at\u00a0least since the early\u00a0days of Henry IV, elevated the confection of\u00a0la\u00a0p\u00e2tissi\u00e8re to a fine and refined culinary art. * * * Today\u00a0French Blog post will show you how to prepare a\u00a0tasty\u00a0cr\u00e8me p\u00e2tissi\u00e8re classique (classic confectioner&#8217;s&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/how-about-a-delicious-creme-patissiere\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[24505,24507,24508,24510,24506,24509],"class_list":["post-4551","post","type-post","status-publish","hentry","category-vocabulary","tag-creme-patissiere","tag-gousse-de-vanille","tag-lait","tag-meringue","tag-saint-honore","tag-sherlock-holmes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/4551","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=4551"}],"version-history":[{"count":44,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/4551\/revisions"}],"predecessor-version":[{"id":28255,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/4551\/revisions\/28255"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=4551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=4551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=4551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}