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How to layer pastry cream on top of a curd
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[QUOTE="chassis, post: 47064, member: 6798"] Chill the curd completely and use the pastry cream when it is thoroughly and freshly whipped. Same story with the ganache. Completely chill (min 3 hours in the fridge, preferably 8 hours or overnight) the curd+pastry cream then add the freshly made and smooth consistency ganache. What is the precise recipe and method you are using? Can you provide a link? [/QUOTE]
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How to layer pastry cream on top of a curd
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