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 PASSION FRUIT SUNFLOWER more with Passion Fruits

VANILLA CREAM DIPLOMATE

 

CRISPY WHITE MERINGUE

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Passion Fruit Pavlova

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| Meringue Tips | Crème Diplomate Vanille |

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 MERINGUE TIPS

-    300 gm egg whites
-    200 gm Sugar
-    1 lb Confectioners Sugar

 Put all ingredients together in the mixing bowl (Kitchenaid), with the whisk on second speed. Using a blow torch, heat the bottom of the bowl while beating.
Keep doing until the egg whites become warm and fluffy.
At this point, turn the mixer onto its maximum speed and let turn until meringue become just lukewarm and stiff onto hard peak
 CRÈME DIPLOMATE VANILLE

Pastry Cream
-    1 qt Milk
-    275 gm sugar
-    80 gm Pastry Cream Powder
-    2 Eggs
-    1 tBsp Orange Blossom Water

 Bring milk to a boil
Temper into egg / sugar mix
Whisk constantly until boiling and bubbling

  For crème diplomate Vanille
-    500 gm Pastry Cream
-    150 gm whipped cream (hard peaks)

 Use paddle attachment to make pastry cream smooth
Whip the cream
Gently combine and keep in a pastry bagh ready for use


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