Différentes Crèmes pour Gâteaux : Recettes CAP Pâtissier

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Canned fruit is often less expensive and has a longer shelf life.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface.

Fit the pastry into a tart pan and trim the edges.

Prick the bottom of the pastry with a fork to prevent bubbling.

Line the pastry with parchment paper and fill with pie weights or beans.

Bake for 15-20 minutes until golden brown, then remove from the oven and let cool.

In a saucepan, combine milk and heavy cream over medium heat until just simmering.

In a bowl, whisk together sugar, cornstarch, and salt.

In another bowl, whisk the eggs and vanilla extract until combined.

Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and stir in butter until melted and smooth.

Pour the custard into the cooled pastry shell and smooth the top.

Chill in the refrigerator for at least 2 hours until set.

Before serving, top with fresh fruit and dust with powdered sugar.

If desired, brush the fruit with a gelatin mixture for a glossy finish.

Cooking Techniques

Spice Level:

Allergens