{"id":6504,"date":"2020-02-07T10:51:10","date_gmt":"2020-02-07T09:51:10","guid":{"rendered":"https:\/\/www.rivareno.com\/?p=6504"},"modified":"2020-04-27T10:22:29","modified_gmt":"2020-04-27T08:22:29","slug":"the-authentic-custard-proper-recipe-and-origins","status":"publish","type":"post","link":"https:\/\/www.rivareno.com\/en\/the-authentic-custard-proper-recipe-and-origins\/","title":{"rendered":"The authentic custard: proper recipe and origins"},"content":{"rendered":"

Here is the Queen among all the creams, sweet-tasting and also highly enjoyable alone with a spoon or as a filling of cakes and pies: obviously we are talking about the custard, which has actually become a stronghold of the pastry, all over the world. Its preparation is not difficult: let\u2019s discover together the origins and the proper authentic custard<\/strong> recipe, so we can prepare and taste it, at any time.<\/p>\n

The origin of the custard preparation<\/h2>\n

The custard preparation<\/strong> finds its roots in France, where is also known as the cr\u00e8me p\u00e2tissi\u00e8r. <\/em><\/p>\n

The story wants Fran\u00e7ois Massialot to be the inventor of this confectionery preparation: he was an important cook born in 1660, in Limoges, who served the main illustrious personalities of his time, such as cardinals, marquises and dukes, including the Duke of Orleans, brother of the Sun King Louis XIV.<\/p>\n

Fran\u00e7ois Massialot is remembered today primarily as the author of the book \u201cLe Cuisinier Royal et Bourgeois\u201d, among the first Culinary dictionaries in the world: the custard recipe<\/strong> is first mentioned in this volume, published in 1705.<\/p>\n

The original custard recipe<\/h2>\n

Over many years, the custard recipe<\/strong> has been made in different ways, more or less faithful to the original one: sometimes different flavours are added, such as lemon, chocolate, coffee and hazelnut.<\/p>\n

The original custard recipe<\/strong> has few ingredients: egg yolks, flour, sugar and milk, with the addition of a Bourbon vanilla berry. The process is not difficult: beat the egg yolks with the sugar to obtain a white, fluffy and smooth mixture, to which you will add sifted flour and milk, which has previously been brought to a boil with the vanilla berry.<\/p>\n

Now the mixture must be brought to the boil again; cook gently over a low heat and stirring frequently, for about 2 minutes, until the custard thickens and you reach the right consistency.<\/p>\n

The custard is now ready to be enjoyed with a spoon or can be used instead for filling a sponge cake, or eclairs, tarts and many other cakes.<\/p>\n

RivaReno vanilla gelato<\/h2>\n

The custard <\/strong>is a delicious spoon dessert , so loved by young and old ones. How can you make it even more tasty and delicious? Turn it into gelato!<\/p>\n

RivaReno<\/strong> Italian gelato laboratory offers every day the classic and traditional taste of the authentic custard<\/strong> in its vanilla gelato<\/strong>, a daily fresh product made by the master makers with top quality ingredients only: a light touch of Bourbon vanilla for a creamy and smooth variant of the Queen of the creams, an unmistakable flavour of the traditional pastry!<\/p>\n","protected":false},"excerpt":{"rendered":"Here is the Queen among all the creams, sweet-tasting and also highly enjoyable alone with a spoon or as a filling of cakes and pies: obviously we are talking about the custard, which has actually become a stronghold of the pastry, all over the world. Its preparation is not difficult: let\u2019s discover together the origins… View Article<\/a>","protected":false},"author":14,"featured_media":6500,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-6504","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts\/6504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/comments?post=6504"}],"version-history":[{"count":1,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts\/6504\/revisions"}],"predecessor-version":[{"id":6505,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts\/6504\/revisions\/6505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/media\/6500"}],"wp:attachment":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/media?parent=6504"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/categories?post=6504"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/tags?post=6504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}