To make the glaze: Melt the chocolate and cream together until smooth and lump-free. When the cakes and pastry cream are completely cool, spread the filling in an even layer over one layer then stack the second layer on top. Transfer the filling to a heatproof bowl, and top it with a piece of buttered plastic wrap (make sure it touches the top of the filling so it doesn't develop a skin). Remove the filling from the heat and stir in the vanilla. Pour the egg/milk mixture back into the remaining simmering milk in the pan, pouring it through a strainer to capture any bits of egg.īring the mixture to a low boil over medium heat (this may happen very quickly), stirring constantly with a whisk, and cook for 2 minutes the mixture will thicken significantly. This keeps them from turning to scrambled eggs when you add them to the simmering milk. Whisk about half of the hot milk mixture into the egg yolks/cornstarch to temper the yolks. Meanwhile, whisk the cornstarch, egg yolks, and whole egg with the remaining 1/2 cup (113g) milk. Bring to a simmer over medium heat, stirring to dissolve the sugar. To make the filling: In a medium-sized saucepan, stir together 2 cups (454g) of the milk, the sugar, and the salt. Remove the cakes from the oven, cool them in the pans for 10 minutes, then turn them out onto a rack to cool completely. The batter will be very thin.ĭivide the batter evenly among the prepared pans.īake the cakes for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, and the top feels set. Scrape the bowl and mix briefly, just until smooth. Slowly add the hot milk mixture to the cake batter, mixing until everything is well combined. Remove the pan from the heat, and stir the mixture until the butter is completely melted. In a saucepan set over medium heat, bring the butter and milk just to a boil.
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