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The Pottery Book: Pottery for Beginners: Projects for Beautiful Ceramic Bowls, Mugs, Vases and More – Kara Leigh Ford
You can buy it on Amazon:
Below you can find the recipe to prepare 12 shells stuffed with mousseline cream and strawberries.
P.S. At the end of the video you see only 6 of them, because we ate the others xD
FOR THE SHORTCRUST PASTRY
320 gr flour 00
140 gr sugar
160 g butter
2 egg
Salt
Lemon rind
FOR THE MOUSSELINE CREAM*
2 egg yolks
250 ml milk
60 sugar
20 gr corn starch
Salt
Vanilla
Zest of one lemon
140 gr butter at room temperature
100 ml whipped cream (optional)
TO DECORATE
6-7 Strawberries
30 gr dark chocolate (in the video I advanced because I used more)
Powdered sugar
*for a successful mousseline cream is VERY important that the custard and butter are at the same temperature. Then it is necessary to leave both at room temperature for a couple of hours or possibly check the temperature with a kitchen thermometer 🙂
In addition, the classic mousseline cream doesn’t require the use of whipped cream, I have added a little according to my personal taste, but it’s optional.
#dreams #vlog #baking