100 g (4 oz) granulated sugar
100 ml (3 1/2 oz) water
225 g (8 oz) unsalted butter
5 egg yolks
5 cm (2 in) vanilla pod, split
100 ml (3 1/2 oz) water
225 g (8 oz) unsalted butter
5 egg yolks
5 cm (2 in) vanilla pod, split
method
1. Dissolve the sugar in the water in a heavy-based pan over gentle heat, then boil briskly to the thread stage (110°C) 225°F see Thick Chocolate Icing).
2. Lightly beat the egg yolks in a bowl and slowly pour on the sugar syrup; continue whisking until the mixture has cooled and is light and fluffy.
3. Mix in the seeds of the vanilla. Beat the butter in another bowl and beat in the egg mixture a spoonful at a time.
4. Leave to cool before before beating in the flavour of your choice.
5. Chocolate and coffee flavour Melt and cool 100 g ( 4 oz) plain chocolate.
6. Dissolve 5 g (1 tsp) coffee powder in 1/2 tsp boiling water. Stir together well before blending with the finished cream.
Mocha flavour Replace the water in the main recipe with very strong, fresh black coffee.
Proceed as above. Add 15 ml (1 tbsp) rum.
Rum, kirsch or Grand Marnier flavour Adding 30 ml (2 tbsp) of any one of these liqueurs will give a good strong punch!
2. Lightly beat the egg yolks in a bowl and slowly pour on the sugar syrup; continue whisking until the mixture has cooled and is light and fluffy.
3. Mix in the seeds of the vanilla. Beat the butter in another bowl and beat in the egg mixture a spoonful at a time.
4. Leave to cool before before beating in the flavour of your choice.
5. Chocolate and coffee flavour Melt and cool 100 g ( 4 oz) plain chocolate.
6. Dissolve 5 g (1 tsp) coffee powder in 1/2 tsp boiling water. Stir together well before blending with the finished cream.
Mocha flavour Replace the water in the main recipe with very strong, fresh black coffee.
Proceed as above. Add 15 ml (1 tbsp) rum.
Rum, kirsch or Grand Marnier flavour Adding 30 ml (2 tbsp) of any one of these liqueurs will give a good strong punch!
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