كريم المعجنات
تستخدم هذه الوصفة لكريم المعجنات ، من “دليل الخبز مارتا ستيوارت ،” لجعل لذيذ على شكل قلب التوت نابليون.
يخضع أو يستسلم
تستخدم هذه الوصفة لكريم المعجنات ، من “دليل الخبز مارتا ستيوارت ،” لجعل لذيذ على شكل قلب التوت نابليون.
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Connor
26.04.2023 @ 20:39
This recipe is used for pastry cream, from “Martha Stewarts Baking Guide,” to make delicious heart-shaped raspberry Napoleon. Makes about 2 1/2 cups. Ingredients: 2 cups whole milk, 1/2 cup sugar, 1/2 vanilla bean, split lengthwise, seeds scraped, a pinch of salt, 4 large egg yolks, 1/4 cup cornstarch, 2 tablespoons unsalted butter, cut into small pieces. Directions: 1. In a medium-sized saucepan, mix the milk, 1/4 cup of sugar, vanilla bean and seeds, and salt. Cook over medium heat until the mixture comes to a simmer. 2. In a medium bowl, whisk the egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisk constantly, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, 1/2 cup at a time, until combined. Pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard the vanilla bean. 3. Transfer to an electric mixer fitted with a paddle attachment. Add the butter and beat on medium speed until the butter melts and the mixture cools for about 5 minutes. 4. Cover with plastic wrap, pressing directly onto the surface of the pastry cream to prevent a skin from forming. Chill until cold, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk it by hand).