Composition / ingredients
Cooking method
1. Pour the milk into a saucepan with a thick bottom. Leave a little milk in a glass. Add sugar to the saucepan and cook over low heat until the sugar dissolves and the milk almost boils. Do not boil.
2. Add flour to the remaining milk. For a thick cream, you need 3 tbsp.l. with the largest mound of flour, 1.5 spoons are enough for a thinner cream. Mix the milk and flour well.
3. Add a little hot milk to the milk flour, stir and, with constant stirring, add the flour milk into the pan. Cook, stirring constantly, over low heat. The mixture should thicken and become like condensed milk in consistency. When it cools down, it will thicken even more, so do not overcook.
4. Remove the finished flour mixture from the heat and let it cool to 35 degrees (approximately). To prevent a film from forming on top, you can constantly mix the mass, or cover it with a film in contact with the surface.
5. Whisk the softened butter into a fluffy mass. Continuing to beat at a low speed, enter the flour mass by spoonful, mixing well each time. So mix the whole cream.
This cream is great for filling eclairs, donuts and puff pastry.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla Sugar - 379 kcal/100g
