Essentials
CREAMY TEXTURES
PLAIN PASTRY CREAM
Preserving : 2 Days - Between 2-4°C (35-40°F)
Ingredients
- 1000 g Whole milk
- 180 g Egg yolks
- 150 g Sugar
- 90 g Cornstarch
Select your mixture’s total weight
For
Tips
You can use any chocolate from the range – You might just need to check the quantities of chocolate and sugar are balanced properly.
Recipe
Bring the milk to a boil and pour it over the egg yolk, sugar and starch mixture.
Bring this new mixture to a boil.
Take the pan off the heat – Do not blend.
Cool down quickly.
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CRÈME-ANGLAISE CRÉMEUX
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
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