{"id":1469,"date":"2024-10-14T19:27:05","date_gmt":"2024-10-14T19:27:05","guid":{"rendered":"https:\/\/www.pastrytech.gr\/?p=1469"},"modified":"2025-01-16T15:45:15","modified_gmt":"2025-01-16T15:45:15","slug":"patissier-cream","status":"publish","type":"post","link":"https:\/\/www.pastrytech.gr\/en\/2024\/10\/14\/patissier-cream\/","title":{"rendered":"Pastry Cream (Cr\u00e8me P\u00e2tissi\u00e8re)"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Pastry cream (Cr\u00e8me P\u00e2tissi\u00e8re) is perhaps the most essential cream in pastry making and one of the first preparations a pastry chef learns to make. It is used in a wide variety of desserts and pastry creations in many different ways.\n\nIts recipe is simple, with variations depending on the desired consistency, sweetness, and smoothness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is an extremely versatile cream with countless applications, rightly considered one of the cornerstones of pastry making.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Depending on its intended use, pastry cream (Cr\u00e8me P\u00e2tissi\u00e8re) can be divided into the following categories:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cr\u00e8me patissier L\u00e9g\u00e8re<\/li>\n\n\n\n<li>Cr\u00e8me patissier Diplomate<\/li>\n\n\n\n<li>Cr\u00e8me patissier Mousseline<\/li>\n\n\n\n<li>Cr\u00e8me patissier Chocolat<\/li>\n\n\n\n<li>Cr\u00e8me patissier Caramel<\/li>\n\n\n\n<li>Cr\u00e8me patissier Chiboust<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pastry cream (Cr\u00e8me P\u00e2tissi\u00e8re) is a highly sensitive preparation from a microbiological standpoint. It provides an ideal environment for bacterial growth, particularly during the summer months. To minimize this risk, it is essential to:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ideally, use fresh milk of the highest quality<\/li>\n\n\n\n<li>use carefully selected, fresh eggs<\/li>\n\n\n\n<li>use thoroughly cleaned utensils and equipment<\/li>\n\n\n\n<li>cool it as quickly as possible<\/li>\n\n\n\n<li>cover with plastic wrap directly touching the surface before storing<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its structure allows it to be used immediately after cooking, while still warm and on its own, or with the addition of Italian meringue to achieve a lighter, fluffier texture. It can also be used cold, with or without the addition of heavy cream or butter.\n\nIt can be baked in the oven to prepare sweet pies or frozen to create semifreddo cakes, consistently delivering excellent results in terms of appearance, stability, flavor, and texture.\n\nAll of this can be achieved with precision and reliability by using PastryTech software to calculate and analyze our recipes, saving valuable time in our daily work.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u0397 \u03ba\u03c1\u03ad\u03bc\u03b1 Patissier \u03b5\u03af\u03bd\u03b1\u03b9 \u03af\u03c3\u03c9\u03c2 \u03b7 \u03b2\u03b1\u03c3\u03b9\u03ba\u03cc\u03c4\u03b5\u03c1\u03b7 \u03ba\u03c1\u03ad\u03bc\u03b1 \u03c4\u03b7\u03c2 \u0396\u03b1\u03c7\u03b1\u03c1\u03bf\u03c0\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03ae\u03c2 \u03ba\u03b1\u03b9 \u03c4\u03bf \u03c0\u03c1\u03ce\u03c4\u03bf \u03c0\u03c1\u03ac\u03b3\u03bc\u03b1 \u03c0\u03bf\u03c5 \u03bc\u03b1\u03b8\u03b1\u03af\u03bd\u03b5\u03b9 \u03bf \u03b6\u03b1\u03c7\u03b1\u03c1\u03bf\u03c0\u03bb\u03ac\u03c3\u03c4\u03b7\u03c2, \u03c7\u03c1\u03b7\u03c3\u03b9\u03bc\u03bf\u03c0\u03bf\u03b9\u03ce\u03bd\u03c4\u03b1\u03c2 \u03c4\u03b7 \u03c3\u03b5 \u03c0\u03bb\u03ae\u03b8\u03bf\u03c2 \u03c0\u03b1\u03c1\u03b1\u03c3\u03ba\u03b5\u03c5\u03b1\u03c3\u03bc\u03ac\u03c4\u03c9\u03bd \u03bc\u03b5 \u03c0\u03bf\u03bb\u03bb\u03bf\u03cd\u03c2 \u03c4\u03c1\u03cc\u03c0\u03bf\u03c5\u03c2. \u0397 \u03c3\u03c5\u03bd\u03c4\u03b1\u03b3\u03ae \u03c4\u03b7\u03c2 \u03b5\u03af\u03bd\u03b1\u03b9 \u03b1\u03c0\u03bb\u03ae, \u03bc\u03b5 \u03c0\u03b1\u03c1\u03b1\u03bb\u03bb\u03b1\u03b3\u03ad\u03c2, \u03b1\u03bd\u03ac\u03bb\u03bf\u03b3\u03b1 \u03bc\u03b5 \u03c4\u03bf \u03c0\u03cc\u03c3\u03bf \u03c3\u03c6\u03b9\u03ba\u03c4\u03ae, \u03b3\u03bb\u03c5\u03ba\u03b9\u03ac, \u03bb\u03b5\u03af\u03b1 \u03ae \u03cc\u03c7\u03b9 \u03c4\u03b7\u03bd \u03c0\u03c1\u03bf\u03c4\u03b9\u03bc\u03bf\u03cd\u03bc\u03b5. \u03a0\u03c1\u03cc\u03ba\u03b5\u03b9\u03c4\u03b1\u03b9 \u03b3\u03b9\u03b1 \u03bc\u03b9\u03b1 \u03ba\u03c1\u03ad\u03bc\u03b1 \u03bc\u03b5 \u03c0\u03ac\u03c1\u03b1 \u03c0\u03bf\u03bb\u03bb\u03ad\u03c2 \u03b5\u03c6\u03b1\u03c1\u03bc\u03bf\u03b3\u03ad\u03c2, \u03c0\u03bf\u03c5 \u03b4\u03b9\u03ba\u03b1\u03af\u03c9\u03c2 \u03b8\u03b5\u03c9\u03c1\u03b5\u03af\u03c4\u03b1\u03b9 \u03c3\u03b1\u03bd \u03c4\u03bf \u0391 \u03ba\u03b1\u03b9 \u03c4\u03bf \u03a9 \u03c3\u03c4\u03b7 \u03b6\u03b1\u03c7\u03b1\u03c1\u03bf\u03c0\u03bb\u03b1\u03c3\u03c4\u03b9\u03ba\u03ae. \u0391\u03bd\u03ac\u03bb\u03bf\u03b3\u03b1 \u03bc\u03b5 \u03c4\u03b7 \u03c7\u03c1\u03ae\u03c3\u03b7 \u03c4\u03b7\u03c2, \u03b7 \u03ba\u03c1\u03ad\u03bc\u03b1 Patissier \u03c7\u03c9\u03c1\u03af\u03b6\u03b5\u03c4\u03b1\u03b9 \u03c3\u03c4\u03b9\u03c2 \u03c0\u03b1\u03c1\u03b1\u03ba\u03ac\u03c4\u03c9 \u03ba\u03b1\u03c4\u03b7\u03b3\u03bf\u03c1\u03af\u03b5\u03c2: \u0397 \u03ba\u03c1\u03ad\u03bc\u03b1 Patissier \u03b5\u03af\u03bd\u03b1\u03b9 \u03ad\u03bd\u03b1 \u03c0\u03b1\u03c1\u03b1\u03c3\u03ba\u03b5\u03cd\u03b1\u03c3\u03bc\u03b1 \u03b1\u03c1\u03ba\u03b5\u03c4\u03ac \u03b5\u03c5\u03b1\u03af\u03c3\u03b8\u03b7\u03c4\u03bf \u03b1\u03c0\u03cc \u03bc\u03b9\u03ba\u03c1\u03bf\u03b2\u03b9\u03bf\u03bb\u03bf\u03b3\u03b9\u03ba\u03ae \u03ac\u03c0\u03bf\u03c8\u03b7. \u0391\u03c0\u03bf\u03c4\u03b5\u03bb\u03b5\u03af \u03bb\u03bf\u03b9\u03c0\u03cc\u03bd \u03ad\u03bd\u03b1 \u03b9\u03b4\u03b1\u03bd\u03b9\u03ba\u03cc \u03c5\u03c0\u03cc\u03b2\u03b1\u03b8\u03c1\u03bf \u03b3\u03b9\u03b1 \u03c4\u03b7 \u03b4\u03b7\u03bc\u03b9\u03bf\u03c5\u03c1\u03b3\u03af\u03b1 \u03b2\u03b1\u03ba\u03c4\u03b7\u03c1\u03af\u03c9\u03bd \u03ba\u03c5\u03c1\u03af\u03c9\u03c2 \u03c4\u03bf \u03ba\u03b1\u03bb\u03bf\u03ba\u03b1\u03af\u03c1\u03b9. \u0393\u03b9\u03b1 \u03bd\u03b1 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1470,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/posts\/1469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/comments?post=1469"}],"version-history":[{"count":0,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/posts\/1469\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/media\/1470"}],"wp:attachment":[{"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/media?parent=1469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/categories?post=1469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrytech.gr\/en\/wp-json\/wp\/v2\/tags?post=1469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}