CHOCOLATE
|
Pastry Cream (plain) - 1 quart milk - 225 gm Sugar - 85 gm Cream Powder - 2 Eggs 50 gm melted Chocolate 66% for 350 gm Pastry Cream
| Glaze Fondant +
melted Chocolate |
| ▲ |
COFFEE
|
Pastry Cream (plain) 5 gm Coffee Extract "
Trablit"
for 350 gm Pastry Cream | Glaze Fondant
+ Coffee Extract |
| ▲ |
GREEN
TEA
|
Pastry Cream (plain) + tsp
Green Tea powder "Matcha" & 1 Lime Zest | Glaze Fondant + Green Tea
& Water or Lime juice |
| ▲ |
PASSION FRUIT
|
Pastry Cream - 1 pint half & half - 1 ½
cup Passion fruit purée - ½
cup Mango purée - 250 gm Sugar - 85 gm Cream Powder - 2 Eggs | Glaze Fondant + Passion Fruit purée
& yellow color |
| | ▲ |
RASPBERRY
|
Pastry Cream - 1 pint half & half - 1 pint Raspberry purée - 250 gm Sugar - 85 gm Cream Powder
- 2 Eggs | Glaze Fondant + Raspberry purée
& red color
|
| ▲ |
VANILLA
|
Pastry Cream - 1 quart milk - 2 Vanilla beans
- 225 gm Sugar - 85 gm Cream Powder - 2 Eggs | Glaze Fondant plain White |
