Custard Filling
Preparation info
Difficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
Ingredients
1½ teaspoons 5 g 1¼ cup 60 ml ½ cup 120 ml 1 pound 455 g
Method
- Sprinkle the gelatin over the liqueur and set aside to soften.
- Whip the heavy cream to soft peaks. Fold into the pastry cream.
- Heat the gelatin to dissolve and quickly beat it into one-third of the cream mixture. Still working quickly, mix this into the remaining cream. Use immediately.