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 |
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COFFEE
|
Pastry
Cream (plain) 5 gm Coffee Extract "
Trablit"
for 350 gm Pastry Cream | Glaze Fondant + Coffee Extract |
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GREEN
TEA
|
Pastry Cream (plain) + tsp
Green Tea powder "Matcha" & 1 Lime Zest | Glaze Fondant + Green Tea & Water
or Lime juice |
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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 |
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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 |
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VANILLA
|
Pastry
Cream - 1 quart milk - 2 Vanilla beans
- 225 gm Sugar - 85 gm Cream
Powder -
2 Eggs | Glaze Fondant plain White
|
