This is the recipe for the cream that you put on a cake or apple in a Swiss roll. It is much thicker than it would for the cream of St. Joseph, for example. It is special for filling cakes.
Ingredients for the pastry cream (Enough to fill an arm, for example):
- 2 ous
- 150g sugar
- 80 g of flour (or cornstarch or starch)
- 1/2 liter of milk
- The skin of half a lemon
- 1 barrel of cinnamon
Let the cream:
In one wants to put eggs and beat well (batter with a double rod). Add sugar and beat until creamy it. Add the flour. Stir with whisk it well. It slowly incorporate the milk (which may be cold), add it and let it shake neat.
Put a pot on the fire and add the mixture, plus the lemon peel and cinnamon barrel. Stir from the start and be very careful because it is thicker immediately. Lower the heat when it begins to thicken and continue cooking and stirring it for 10 minutes (if not, it will taste raw cream). When it is ready, remove from the heat, remove the lemon and cinnamon and let cool.
When it is cold, we can use for the stuff you want.