The Art of French Pastry

(Chris Devlin) #1

milk mixture, and place
the pods aside on a plate
(allow to dry and store in a
jar or in a jar of sugar).
Whisking constantly, pour
about 2 cups of the hot
milk into the egg yolk
mixture. Whisk the egg
yolk mixture back into the
hot milk in the saucepan.
Quickly rinse and dry your
medium bowl and place it
in the bowl of ice with a

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