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William Curley, Suzue Curley

Anglaise method

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Preparation info
  • Makes

    1.1 kg

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This method works better for smaller batches and I would recommend it for the beginner.

Ingredients

  • 550 ml (19 fl oz/scant 2½ cups) whipping (pouring) cream
  • 150

Method

  • Put 150 ml (¼ pint/⅔ cup) of the cream in a saucepan and add the milk. Bring to the boil.

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