Pour the pastry cream into a wide bowl.Add in the butter and mix on low speed until cooled, about 15 minutes. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment.Once boiling, cook for 1 more minute, whisking constantly. Place it back over medium heat and cook, whisking constantly, until the mixture returns to a boil and starts to thicken. Once you've added about half of the milk mixture, remove the vanilla pod and pour the egg mixture into the saucepan with the rest of the milk. Drizzle a bit of the hot milk mixture into the egg mixture, whisking constantly, to temper the eggs. Once the milk comes to a boil, remove it from the heat.Meanwhile, combine the cornstarch, remaining 65 g (1/3 cup) sugar, and the egg yolks in a medium, heat-proof bowl. ![]() Add in the vanilla (seeds and pot if you're using it).
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