recipe for Patisserie cream with Iranian saffron
This delicious and fragrant cream called Patisserie cream with Iranian saffron is a delicious Iranian cream that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.
ingredients :
- Egg yolk = 3 pcs
- Milk = 1 glass
- Sugar = 1/2 cup
- Saffron mixed with hot water = 1/2 teaspoon
- Flour = 1 tablespoon
- Starch = 1 tbsp
- Butter = 3 tbsp
- Vanilla essential oil = some
Instruction :
Dissolve the flour and starch in the milk and put it in a pan and put it on the heat, stir until the milk boils, then reduce the heat.
Mix egg yolks with sugar and saffron. Remove the milk from the heat and add to the egg and sugar mixture (note that to prevent the eggs from splitting and spoiling the cream, first mix the yolk and sugar mixture with 1/4 of the milk, then add the rest of the milk to it. Add).
Put the pot back on low heat and stir until the cream thickens (make sure the cream does not boil, remove from the heat whenever it reaches boiling point and put it back).
Remove the cream from the heat after the cream has thickened. Then add butter and vanilla essence and mix and let cool well. Then use it in Danish pastry or any other pastry you like (it is better to prepare this cream from the night before and put it in a closed container in the refrigerator to cool).
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