Ingredients
2 large eggs Egg yolk
40 grams Granulated sugar
20 grams Cake flour
200 ml Milk
1 tsp Brandy or Rum
50 grams Whipped Cream
Method
Sources
📖
Recipe1M+
dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Rotating stand for smooth cake frosting and decorating
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
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add egg yolks and granulated sugar to a bowl and mix. add sifted cake flour and mix together. cut the vanilla bean lengthwise and heat in a pot with the milk, including the pod. remove the pods from the heated milk and add to step 1, then mix until smooth. strain step 3 into the pot used to heat the milk and heat on low to thicken. once thickened, remove from heat and add brandy or rum and condensed milk once it cools a bit. for the whipped cream (for 15 cream puffs) whisk 75 g fresh cream, 7 g granulated sugar, and a teaspoon of brandy together. once the custard cream (step 5) cools, add the whipped cream (step 6) and lightly mix to marbleize. and you are finished. put it in your cream puffs. you can make macarons with the extra egg whites. see. or you can make financiers. see.