15 – Saint-Honoré cream

Ingredients:

  • Egg yolks: 120 g
  • Sugar: 97 g
  • Mais starch: 60 g
  • Milk: 650 g
  • Vanilla at taste
  • Soaked gelatine: 8 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
1 Blades + Mixing paddles Egg yolks 120 g Sugar 97 g Mais starch 60 g Milk 650 g Vanilla at taste 2 0 82 WAIT TEMP
 2  Blades + Mixing paddles  Soaked gelatine 8 g 2 30 sec /
    Add 570 g of Italian Meringue      

 

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