English custard: the recipe
Now that we know how to master emulsions, we can move to another classic recipe: the English custard.
As crème patissiere, also English custard is an O/W emulsion. The only difference is the absence of starch.
Read MoreCrème patissière: the recipe
How did you like the story of crème patissière? You might have laughed about that (I hope), but I swear that nothing upset me more in the kitchen than a failed crème patissière. Speaking about that, I promised you a recipe, right? Very well, today I will post even two recipes: the one for crème patissière and that one of the famous raspberry pie I made years ago.
Read MoreCrème patissière and related annoyances
Crème patissière: pleasure and pain of those days when I was learning to master the basic recipes of patisserie. Let’s be honest: I started well. I succeeded with crème patissière right away, at the first shot. The first thing I made out of that was a wonderful pie with raspberries. It was Ferragosto, and there was the usual family reunion lunch. My grandparents had prepared their most acclaimed cake: a sponge cake filled with custard and covered with baked meringue. Beautiful and decadent. It was their strong suit and it was very much appreciated among family members (and not only them). But that day of my adolescence something was going to change.
Read MoreEggs
I have been hesitating whether to write or not an introductory post about eggs. The reason? It's a well-discussed topic: there are countless books, articles and posts about that! Do we really need one more post about eggs? Well, given what I am going to discuss in the next few posts, yes...you have to swallow another article about that, it's propeadeutical :)
Read MoreThe mysterious world of colloids and emulsions
Have you never tried to mix oil and water? I bet you did, anyone tried at least once in their life! As you might know, as harder as you stir, there is no hope to mix the two: they eventually separate into two phases.
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