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Receta Gianduia Pastry Cream
by Global Cookbook

Gianduia Pastry Cream
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Ingredientes

  • 1/2 c. hazelnuts
  • 3 Tbsp. hazelnut-flavor liqueur
  • 1/3 c. sugar
  • 1 Tbsp. cornstarch
  • 2/3 c. lowfat milk
  • 1 lrg egg yolk
  • 3 ounce semisweet chocolate minced
  • 1/3 c. whipping cream

Direcciones

  1. Bake hazelnuts in an 8- to 9-inch pan in a 350 degree oven till dark gold under skins, about 15 min. Pour onto a towel and let stand till cold sufficient to touch, about 5 min. Rub nuts in towel to remove loose skins. Lift nuts from towel; throw away skins.
  2. In a blender or possibly food processor, whirl nuts and liqueur to a smooth paste, scraping container sides often. Make sure all chunks are grnd; they clog the pastry bag tip.
  3. In a 1 1/2- to 2-qt pan, mix sugar with cornstarch. Add in lowfat milk and stir over high heat till boiling. Remove from heat, add in egg yolk, and stir to blend. Rub mix through a fine strainer into a bowl; throw away residue. Add in chocolate to bowl and stir till melted. Add in hazelnut mix and stir to blend. Nest bowl in ice water and stir often till pastry cream is cold, about 12 min.
  4. In a bowl with a mixer on high speed, whip cream till it holds soft peaks. Fold into pastry cream.
  5. This recipe yields about 1 1/2 c..
  6. Yield: 1 1/2 c.