Recipes

Emily's Choux Pastry Cream

Emily's Choux Pastry Cream

     

(The Choux Pastry recipe is from the Edmond’s cookbook).

INGREDIENTS
1 cup milk
1 tsp vanilla paste
3 egg yolks
1/4 cup sugar
2 tbsp. flour
1/4 cup heavy whipped cream


METHOD
1. Put milk and vanilla into saucepan, bring to boil and take off heat.
2. Beat egg yolks and sugar till pale thick ribbons and gradually beat in flour.
3. Whisk the milk slowly into the egg mixture, bring to boil stirring continuously until thick.
4. Cool mixture then fold in heavy whipped cream.
5. Fill the choux pastry with this mixture.
6. Iced with Chelsea’s chocolate icing when cold.



These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.


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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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