Espresso Pastry Cream

Preparation info
  • Yield:

    1.49 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Milk 1, at room temperature 80 g 2.82 oz 5.37%
  • Instant coffee crystals

Method

Follow the procedure for pastry cream. Add the instant coffee crystals with the first amount of milk before boiling it.