Pancake filled with vanilla pastry cream (crème patisserie) and

by - 7:21 AM

orange flavoured chocolate pastry cream, with rum soaked raisins. Hungarian style pancake (palacsinta) recipe: 3 large eggs (from farm), beaten 1 1/3 cup whole milk 1/3 cup club soda 1 1/4 cups all-purpose flour 1/2 teaspoon sugar 1/2 teaspoon salt 2 tablespoons butter Beat eggs, add sugar and salt. Beat well. Then add flour and milk gradually. Coat bottom of shiny pan with butter and fry on both sides. Make only one pancake to pan. These are very thin so don't put too much batter in. My recent fillings: Vanilla pastry cream 3/4 cup sugar 1/3 cup all-purpose flour 2 large eggs 4 egg yolks 2 cups milk 2 teaspoons vanilla extract, or a vanilla bean (seeds) Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately. I added some rum soaked raisins. For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream. Stir until melted. I added 1 tsp grated (organic) orange peels and 1 tsp (organic) orange juice to it. Most popular filling are in Hungary: sweet quark (curd) cheese, and apricot jam.

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