Custard ka yolks "Patissier" ea Sefora e fetoleloa e le "confectioner". Cream "classic patissier" ke custard ea bokahohleng e thehiloeng ho yolks. Ho bonolo haholo ho pheha, empa u ka e sebelisa lijana tse ngata. Setlolo sa tranelate ke ntho e ntle e makatsang e le lijo tse ling tse sa tšoaneng, tse ka sebelisoang feela ka likheo kapa kremanke. Hape, tranelate ena e na le monate haholo. Ka mokhoa o phethahetseng o ka sebelisoa e le ho tlatsa li-eclairs kapa interlayer ea mahobe le libate.
Lijo:- Lihoho tsa khōlo tse 3.
- Noa ea 400 ml
- Tsoekere 150g
- Vanilla ea tsoekere 10 g
- Lerumo, koro 35 g
- Mohato oa 1 Ho lokisa tranelate, re hloka likhase tse 3 tsa mahe, lebese, tsoekere, tsoekere ea vanilla le phofo.
- Mohato oa 2 Kopanya li-yolks le tsoekere, tsoekere ea vanilla le phofo.
- Mohato oa 3 Lebese le tlisa pheha.
- Mohato oa 4 Tšela lebese le chesang ka har'a motsoako oa tsoekere.
- Mohato oa 5 Khothaletsa hantle ho fihlela limela li nyamela.
- Mohato oa 6 Pheha ho fihlela o boreleli, o hlohlelletsa kamehla.
- Mohato 7 K'hemik'hale e loketseng ho e sebelisa joalokaha e laetsoe.