Зелен чай сладкиш крем
Тази пълнеж беше използвана за сглобяване на слоеве от крепове за тортата от зелен чай. Марта направи тази рецепта за епизод 508 на Марта Бейкс.
Източник: Марта Стюарт Ливинг, септември 2015 г.
Общо време
Prep
добив
Общо време
27.04.2023 @ 02:22
This filling was used to assemble layers of crepes for the green tea cake. Martha made this recipe for episode 508 of Martha Bakes. Source: Martha Stewart Living, September 2015. 30 min 30 min Makes about 6 cups. Total time Prep Yield Ingredients 3 cups whole milk 1/2 cup sugar 1/2 vanilla bean, split lengthwise and seeds scraped out Pinch of coarse salt 2 tablespoons matcha 6 large egg yolks 6 tablespoons cornstarch 3 tablespoons unsalted butter 1 1/2 cups heavy cream Instructions 1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Add matcha; whisk to combine. 2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Continue whisking slowly while adding about 1/2 cup of the hot milk mixture to the egg yolk mixture. Continue adding milk mixture, half a cup at a time, until fully incorporated. Pour mixture back into saucepan and cook over medium heat, whisking constantly, until thickened and bubbly. Cook for an additional 2 minutes. 3. Remove from heat and strain through a fine-mesh sieve into a bowl. Add butter and whisk until butter is melted and mixture has cooled, about 5 minutes. 4. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill until cold, at least 2 hours and up to 2 days. 5. Just before using, whisk pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream.