EASY FRENCH PASTRY RECIPES RECIPES

Steps:

• In a medium saucepan, heat 2 cups milk to boiling.
• While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
• Whisk in cornstarch and flour until smooth.
• Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
• Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
• Whisk constantly.
• Reduce heat to low and cook for another 2 minutes.
• Remove from heat and stir in vanilla or other flavorings.
• Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.

Steps:

• Put 1 egg and 1 egg yolk in the egg beater.
• Add granulated sugar all at once and beat at medium speed until white.
• Sift in low-gluten flour.
• Fold into a smooth cake batter without dry powder.
• Add vanilla extract, butter, and salt to the whole milk. Bring to a boil.
• Pour the boiled milk into the cake batter in portions, stir while pouring, and then set aside to cool.
• After the cake batter has cooled down, add white rum and mix well.
• Put the cake batter into the fresh-keeping box and put it in the refrigerator for 24 hours.
• Preheat the oven up and down to 230 degrees. Brush the copper mold with a layer of butter, and then turn the mold upside down to drain the excess butter.
• Pour the refrigerated cake batter into the mold, just enough to hold 6 copper molds.
• Put it in the middle of the oven, heat up and down at 230 degrees, and bake for 10 minutes (At this point, it can be seen that the Corurie begins to swell). Then bring the upper and lower heat to 150 degrees and bake for 40 minutes.
• If the Caluli is still not burnt enough, turn the heat up and down to 200 degrees and bake for another 10 minutes. The temperament of each oven is different, this needs to be adjusted according to the actual situation.
• After being out of the oven, it is reversed and demoulded and cooled.