How to Prepare Any-night-of-the-week Salade de fraise / crème pâtissière (Cyril Lignac)
Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Salade de fraise / crème pâtissière (Cyril Lignac). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Salade de fraise / crème pâtissière (Cyril Lignac), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salade de fraise / crème pâtissière (Cyril Lignac) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salade de fraise / crème pâtissière (Cyril Lignac) is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Salade de fraise / crème pâtissière (Cyril Lignac) using 8 ingredients and 8 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Salade de fraise / crème pâtissière (Cyril Lignac):
- Fraises
- Eau de fleur d’oranger ou Vanille
- 50 cl Lait entier
- 3 Jaunes d’œuf
- 60 g Maïzena
- 80 g Sucre vanillé
- 20 cl Crème liquide entière (Froide)
- 1 Citron
Instructions to make to make Salade de fraise / crème pâtissière (Cyril Lignac)
- Dans un saladier, mélanger jaune d’œuf + sucre puis ajouter la maïzena
- Dans une casserole, chauffée le lait
- Verser une partie du lait bouillant + eau Fo ou vanille dans le saladier
- Verser ensuite le contenu du saladier dans la casserole puis cuire le tout en mélanger au fouet jusqu’à ce que la crème devienne epaisse
- Verser la crème pâtissière dans un saladier, le filmer et le mettre au frais
- Dans un saladier froid, montrer la crème entière en crème « légère » c.-à-d pas montée en chantilly mais juste onctueuse
- Mélanger, à l’aide d’une Maryse, la crème montée à la crème pâtissière
- Dans un bol, mettre la crème pâtissière au fond et ranger les fraise dessus. Puis ajouter des zestes de citron
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