Steak pie haggis neeps & tatties

[Sinbad]

It's Jane's mums birthday ? and we are going up to Patricia's for traditional Scottish fare' love haggis not keen on the pastry with the steak pie but it's a noble tradition at least I don't have to ware a kilt ? 

[missmuffet]

It all sounds very foreign to me.

[Orphan]

" Creme Paris Breast" (Paris Breast Cream). Now this is a dessert and cooking term and name.So please do not get offended. I am french Canadian and not Parisian! As a Christian I would never have given such name. But one has to understand the spiritual state of France to discern such name. Anyway. This a threefold Cream that are folded. If you are a beginner in the cooking field you better get the trio and folded in together. Remember that folding different cream is not whipping. The seperated creams are whipped items but not putting it together. This is one of my Favourites. I lean toward items like "Chocolate Mousse", Creme Caramel, Pastry Cream which you may call custard. This trio are as follow. Pastry Cream,Whipping Cream and Butter Cream. They are folded in together with a spatula. Now I understand these issue about age and time consuming objections that may be raised by some of you. Which I do not object such fact of the timing and schedules you may have. The only thing I would point out is if you were to impress your hosts and special someone. It is most rewarding to know you have done it from scratch. I nevertheless would consider the fact and issues of not being enough sure of yourselves to undertake all the creams except perhaps the Pastry cream and Whipping Cream. The Butter Cream is the most Complex one. The rario I  will give are fictional and you have to check the amount you realy need for either a cake of just serve as a cream dessert. You can add a homemade caramel if you want? Lets say will go for the liter option now. For the most part I would assume you know how to make whipping Cream? I also assume that most of the ladies have a machine? Althought I prefer whipping it by hand myself. add a little icing sugar before whipping (2-3 Tblsp.) The Pastry Cream is 1 Liter of milk 3% or less if you have health compliance to follow. 4 whole eggs and 1/2 cup of flour,and 1 cup sugar. a little touch of vanilla at the end. The principle in making the Pastry cream is like a custard you beat the eggs and sugar together well. while you bring your milk to a boil. I would suggest that you sprinkled 1/4 cup upon the milk  evently .This will prevent the milk to spill out which in most case occur has we look the other way. After the milk is brought to boil add your sugar eggs mix to the hot milk bring to a simmering boil and using a sieve while whisking put the 1/2 cup slowly until blended in. It should be a creamy consistency like a white sauce. (Bechamel) Remember to not put the heat very high when you have place back the milk mix with the eggs and sugar. Nor after you added the flour. Because it would and will burn the Pastry or custard, you would have to throw it away because of a burnt taste? Cooling it out of the heat you can add some milk until warm enough for the fridge and nice pudding like.Seeing without some milk or liquid while it is hot it would be to thick and not advised to do it after.The last item is butter Cream the real butter cream is not the  usual stuff the bakeries use. Unless you ask for the real stuff which will be more costly. The ratio is 1 lbs of butter,6 egg yolks and 1 cup of icing sugar for unsalted butter and 2 cups for regular butter. First the butter needs to be whipped until it turn light and fluffy white. The egg yolks can be added slowly one by one while you whip the butter. Let the first egg yolk be incorporated  before add another until you have done all of them. While the machine is mixing still add slowly the icing sugar. Because your machine may be small bowl spaced to used a cup. Used a tablespoon to  sprinkle it. After everything is made and cool you are ready to fold the creams together. Now I understand that for some of you this may be too complex. You still can get it from a bakery and asked either the real Pastry Cream and Butter Cream or the regular cheaper one but you may not have the same results.Then add the whipping cream yourselves. If you are ever near to the Vancouver , Canada area I may give you a crash course free. And who know I might do a video one of these days in the will of the Lord?