85 – BASE SAINT-HONORÉ CREAM

Ingredients:

  • Egg yolks: 200 g
  • Sugar: 150 g
  • Mais starch: 40 g
  • Milk: 500 g
  • Vanilla at taste
  • Soaked gelatine: 8 g
  • Italian meringue: 500 g

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades
+
Mixing paddles
Egg yolks 200 g
Sugar 150 g
Mais starch 40 g
Milk 500 g
Vanilla at taste
2 0 83
WAIT
TEMP
 2  Blades
+
Mixing paddles
Soaked gelatine 8 g 2 30 sec /
Add 500 g of Italian meringue

 

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