New answers tagged dessert
First, do not use exclusively whole eggs, you got to have more yolk than whole eggs in your mixture otherwise the texture is compromised. Never forget that you're dealing with a specialization of a base mixture. The ingredient you provided would make a somewhat eggy crème anglaise, whereas you're seeking the perfect crème patissière. Crème anglaise is ...
It's fun and decorative. It looks great on wedding cakes or for special effects when you're wanting to mimic gold coins.
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