I use the standard Creme Patisserie recipe on the blog a lot, but in a recent recipe (which contained a coconut curd), I thought I might make a coconut milk variation - after all the fat content of coconut milk is quite high, and the consistency can be similar to milk. I altered the recipe slightly, but that was because I included 30ml of Malibu, and an increased quantity of flour - I wanted to be able to pipe the creme pat into quite stiff peaks on the plate, for a specific dessert.
Showing posts with label Creme Patisserie. Show all posts
Showing posts with label Creme Patisserie. Show all posts
Coconut Milk Creme Patisserie [Thermomix]
I use the standard Creme Patisserie recipe on the blog a lot, but in a recent recipe (which contained a coconut curd), I thought I might make a coconut milk variation - after all the fat content of coconut milk is quite high, and the consistency can be similar to milk. I altered the recipe slightly, but that was because I included 30ml of Malibu, and an increased quantity of flour - I wanted to be able to pipe the creme pat into quite stiff peaks on the plate, for a specific dessert.
Creme Patisserie [Thermomix]
Whenever people ask me what I make in my Thermomix, the first thing that springs to mind is flawless, effortless creme patisserie. It's just ridiculously easy in a Thermo, and rather time consuming when made in the conventional way. Once you have creme patisserie, you can make perfect fruit tarts, glorious soufflés and immaculate pain au raisin!