Return the saucepan to low heat. Mix constantly until the first bubbles appear, which coincides with the thickening of the cream. This must remain flexible.
When the cream is sufficiently cooked, turn off the heat and continue to whip it so that
it cools more quickly.
To prevent a dry crust from forming on the surface, dab the cream with
about 50 grams of butter. Thus, the cream will remain very supple and shiny.
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