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Description
Victoria Cream is a traditional boiled pastry cream with a rich taste and excellent texture. It is used for many applications, offering great resistance to fluffing, especially when combined with quiches and whipped cream. Ideal for various uses in patisserie, this cream will enhance any dessert with its rich taste and light texture.
Dosage:
Base Cream:
- Mix: 80-100 gr
- Milk/Water: 1000 gr
- Sugar: 200 gr
- Butter 82%: 50 gr
- Eggs: 2 pieces
- Crocus (optional): 2 pieces
Kiyeh:
- Mix: 120-150 gr
- Milk/Water: 1000 gr
- Sugar: 50 gr
Instructions1
Mix all the ingredients of the base cream (except the butter) with some of the milk or water.
2
When the rest of the milk/water boils, add it to the mixture, stirring constantly until the cream thickens.
3
Remove from the heat and add the butter.
4
When the cream has cooled, add 500-1000 gr of whipped cream.
5
The quiche is added hot, 600 gr to hot cream.
