Custards and Creams

Many of the most delicious fillings and ice creams begin as simple dairy ingredients that are transformed into sublime custards or luxurious creams. When making these classic custards, controlling the temperature is essential for perfect results.


Creme Chantilly
1 1/4 cups heavy cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)

Whip the cream with the powdered sugar until the cream stands in soft peaks. Flavour with the vanilla extract or whatever you desire. Use or serve at once.


Creme Patissiere  (pastry cream or custard cream)
2 1/4 cups fresh mill
1 tsp vanilla extract
5 egg yolk
6 tbsp superfine sugar
1/4 all purpose flour
1 tbsp cornstarch

Heat the milk and vanilla extract gently until just boiling. Remove from the heat and cool slightly. Beat the egg yolks with the sugar until pale and thick, then stir in the flour and cornstarch. Gradually stir in the milk and vanilla into the egg and flour mixture. Pour the custard back into the saucepan and heat gently, beating continuously until the mixture thickens and boils. Boil for 1 minute, stirring continuously. Pour into a large bowl or shallow dish and cover with plastic wrap or parchment paper. Set aside to cool. Beat until smooth before using.


Creme Anglaise (English cream)
1 tsp vanilla
2 1/4 cups milk
6 egg yolks
5/8 cups powdered sugar
6 tbsp heavy cream

In a saucepan, pour the milk and vanilla and bring slowly to a boil. Beat the egg yolks with the sugar until pale and thick. Pour in the milk and vanilla into the eggs, stirring continuously. Pour the custard back into the saucepan, and stir over low heat until the mixture begins to thicken and coats the back of the spoon. Do not allow to overheat or boil, or the eggs will curdle. Remove from the heat and stir in the cream. Strain the custard. Make about 2 3/4 cups.

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Fruit Tartlettes

Tart Base

1 2/3 all purpose flour
1/2 cup unsalted butter
1/4 cup powdered sugar
2 egg yolks
1/4 tsp vanilla extract

Sift the flour into a bowl and rub in the butter. Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.
Line muffin tins with the tart base and bake for about 15 minutes at 400 degrees Fahrenheit. Cook on a wire rack.

For the filling (Chantilly cream)

1 cup and 2 tbsp whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla extract (optional)

Whip the cream with the powdered sugar in the mixer until the cream stands in soft peaks. Flavour with the vanilla extract, if desired. Fill the tart base with this mixture. Decorate the top with strawberry, grapes or whatever fruit you desire.

                                                                          Enjoy. :)

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Choux Pastry

Choux paste, it is use to make cream puff and eclairs. You just have to pipe it the way it should be. :D

1 cup water
1/2 cup unsalted butter

Heat the butter and water gently until the butter melts. Increase the heat to maximum
 and bring the mixture to a full rolling boil.

1 1/4 cups all purpose flour

Tip in all the flour, then remove form the heat and stir. A smooth paste will form which comes away form the pan in a clean ball. Allow to cool for about 15 minutes.
Once the dough has become smooth, return in to the heat until it is dry and form a ball. Remove from the heat and beat in the eggs gradually, incorporating as much air as possible.
Continue beating until paste is smooth and very glossy.
Bake in 425 degrees Fahrenheit for 25 to 30 minutes.

This is a sample of my croquembouche (cream puff tower)

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No Bake Cheesecake

Cheesecakes that are unbaked and set with gelatin are comparatively modern additions to the culinary repertoire. This recipe is an excellent base for different fruit toppings. Or add chopped fresh fruit to the mixture. It is important to make the mixture as smooth and light as possible.


For base, we will use the cookie crust. Crushed cookie crusts are a very popular crust for set cheesecakes. The crumbs are bound using melted unsalted butter and are pressed into a pan and chilled until firm. Vanilla wafers are ideal for this purpose, they are not too sweet and make a crust with a good crumbly texture. Various other cookies can be used on their own or combined with vanilla wafers.For example, try almond macaroons or chocolate coated cookies. Make sure you always buy good quality cookies.

18 vanilla wafers
1/2 cup unsalted butter

Crush the wafers in a plastic bag, tapping or rolling with a rolling pin. Alternatively, use a food processor, pulsing the power for even results. Melt the butter in a saucepan and stir in the wafers. Remove the crust mixture and press into a pan, smoothing with the back of a metal spoon. Chill until firm.

3/4 cup sugar
1/2 cup water
6 egg yolks

Boil the water and sugar until\ thick, then whisk it into the egg yolks in a thin stream. Continue whisking until cool.

1 pound cream cheese
4 1/2 granulated gelatin

Beat the cream cheese until soft and smooth. Stir in the dissolved gelatin. Mix this with the yolks gradually until smooth.

1 2/3 cups heavy cream
Fold in the whipped cream. Turn the filling mixture onto the cookie crust and chill until it is set.

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