Custard is one of the most used basic preparations in pastry: Maestro Iginio Massari reveals the recipe for his custard to be used to fill sponge cake and cupcakes or even to be enjoyed as a spoon dessert. A few simple ingredients that, thanks to the explanations of Maestro Massari, give life to a velvety and shiny cream, silky and without lumps, ready to embellish your desserts!
★ ENGLISH VERSION: https://www.youtube.com/watch?v=jXpaY5sWsns
★ 00:17 - INGREDIENTS AND PREPARATION
★ 01:55 - COOKING THE CUSTARD CREAM
★ 02:25 - CUSTARD CREAM COOLING
★ 03:03 - CUSTARD CREAM STORAGE
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★ INGREDIENTS, DOSES AND PROCEDURE: https://ricette.giallozafferano.it/Crema-pasticcera.html
★ INGREDIENTS (Doses for 750 g of cream)
Whole milk 500 g
Sugar 130 g
Yolks (about 5) 125 g
Rice starch 40 g
Vanilla bean 2
1⁄2 lemon zest
Maestro Iginio Massari returns to GialloZafferano to reveal the secrets of the most famous and loved desserts: real pastry lessons to see and review, to discover the tricks and secrets of one of the most popular Italian pastry chefs in the world. Discover all the recipes of Maestro Massari and cook them with us!
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