For the Crème Chan­tilly:

Buckinghamshire Advertiser - - FOOD AND DRINK -

Place the cream and milk in a cold bowl and whisk over a bowl of ice and wa­ter un­til it forms soft peaks. Stir in the vanilla sugar.

For the crème pâtis­sière

Heat the milk with the vanilla pod

and leave to in­fuse for 30 min­utes. Mix the egg, egg yolk, sugar and flour

in a bowl. Re­move the vanilla pod from the milk and stir the milk into the egg mix­ture. Re­turn to the saucepan, which has been rinsed out, and cook over a low heat stir­ring all the time. At this stage, the mix­ture of­ten ap­pears lumpy but it be­comes smooth when boiled. Sim­mer for 3-4 min­utes while stir­ring. Pour into a bowl and cover with cling film or damp grease­proof pa­per to pre­vent a skin form­ing. One to two tea­spoons of vanilla sugar maybe added in­stead of in­fus­ing the milk with a vanilla pod.

For the choco­late glacé ic­ing :

Place the choco­late in a bowl with the wa­ter and but­ter and melt over a pan of hot wa­ter. Re­move from the heat and beat un­til smooth. Stir in the sifted ic­ing sugar adding ex­tra hot wa­ter if nec­es­sary to give a coat­ing con­sis­tency.

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