In this class we made all the recipes needed to make a fruit tart. And us them for a decadent fresh fruit fondue. As well as my take on a parfait.
PASTRY CREAM
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Whisk together
6 Egg yolks
Pinch SaltV
2/3 cup Sugar
Until mixture is pale and thick
Whisk in
3 Tbsp cornstarch
Set aside
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On medium burner bring
1 cup Heavy cream
1 cup Half & Half
2 tsp Vanilla or (bean nodules)

CREAM AND VANILLA

BOILING CREAM NOW ADD TEMPERED YOLKS
Just to boil
Take your time on this stage
Temper the yolk mixture
from above by whisking in (1/3 cup) hot cream.
Add tempered yolks to the
Just boiling cream mixture
Stirring constantly until it starts to thicken
Pull from heat and let cool.
You can place in ice bath, or place in freezer.
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