Orange Creme patissiere

Ingredients:

240 gr fresh milk

240 gr fresh orange juice

3 table spoons orange zeste

4 egg yolks

40 gr flour for all uses

3 gr of gelatin sheets

100 gr sugar

150 gr of creme fraiche (beaten until getting the yogurt texture)

Put in a bowl with cold water the gelatin sheets to soften.

Put in a metallic bowl the egg yolks, sugar and flour and whisk until well combined all. At the same time put in a casserole the milk with the orange juice and heat until boiled...

Throw three quarters of the milk/juice boiled content to the eggs mixture and keep in the casserole and in low fire the rest of the milk. At this stage whisk vigorously the eggs content until it becomes an incorporated mixture and then throw back to the casserole with the rest of the milk, mixing slowly without stopping and until the mixture curds. Add then the gelatin sheets well dripped to the mixture and whisk well to fully incorporate.At the end add the zest and mix. Put this cream in a metallic bowl and then cover fully the surface of the cream with a cling film (the reason we do this is to avoid our cream to have on top sort of percussion. Leave it for at least 1 hour to get the room temperature and cool a little.

The main purpose at this stage is to let the cream be in room temperature. In case you don't use within the next three hours, after two hours you may put it on the fridge. Before we use it we slightly whisk it to be soft and easily used (see below tips).

 Finally add the creme fraiche beaten and mix well to get the final incorporated result of your cream.

Ideal for tarts, for cakes and desserts with sponge cakes . Ideally combined with chocolate ganache, or chocolate mousse in desserts.