Pate Filling – Lithuanian
Ingredients:
Butter unsalted
300 gr
Caster sugar
200 gr
Milk, full fat
300 gr
Potato starch
30 gr
Egg yolks
3
Caster sugar
1 tbls
Preparation mode:
1. Bring to boil milk, starch and 200 gr of sugar. Cool down
2. Whip up butter
3. Pour in cool milk
4. Make sabayon with egg yolk and 1 tbls of sugar
5. Add sabayon in to the butter mix
6. Add some lemon or orange zest, praline or pistachio paste to your flavour
Footnotes:
Could be used as a filling for choux pastries or layered cakes