Cream Patties
Ingredients
Directions
Prepare
Place 4 pounds of Patti-Cream in a double boiler over simmering water and stir until fully dissolved and a crust-like ice forms on the surface.
Warm your pattie funnel over the fire until it is warm to the touch.
Flavor the cream as desired, then pour it into the funnel.
If the cream is too thick, add enough water to achieve the proper consistency.
Ensure the cream is at the right temperature; too hot will cause spotting, and too cool will cause sticking.
Form and set
Drop the cream patties onto wax paper laid on trays or a spinning table.
Once the patties have set firmly, use a large knife to lift the paper to prevent sticking.
Pick up the patties and place them on their edges in pans.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Patti-cream
- Forms the base of the patties, setting firm as it cools and holding their shape.
- Water
- Thins the cream to the proper consistency when it is too thick.
The step that matters
Keeping the cream at the right temperature. Cream that is too hot can leave spotting on the patties, while cream that is too cool sets unevenly and sticks to the paper. Holding it in between gives smooth, release-ready patties.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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