#Repost @krissharv3y (@get_repost) @bakelikeapro ・・・ I'm working on my new Mille-feuille and I'm using simple fundamentals. For this, it's a Coconut and Bahibe Chantilly and Passionfruit Curd. You don't need a million recipes. You just need to understand the basics and how the percentages work. For this passionfruit curd, I've used the same recipe and technique that I use for my lemon tart. And if I wanted to make yuzu curd in this texture, I'd apply the same rules. So when using agar, a general rule is for every 100 ML of liquid, use 1 gram of agar. For acidic liquids, use 1.3 grams of agar per 100 g. Mix it with a small amount of the sugar reserved from the recipe and blend it into the juice before then cooking the mixture like you'd do pastry cream. It has to boil hard. Even with the eggs in it, make sure it boils and whisk constantly. Blend in the butter as the curd cools over ice. Strain it before it drops past 60 C. Let it set in the chiller. Once completely set, it will be firm enough to slice. Blend it in your Vita Prep then chill it. It will pipe beautifully. #goodtimes #valrhonausa #valrhona #bahibe #milkchocolate #desserts #dessert #millefeuille #puffpastry #butter #normandie #baked #chef #chocolat #chocolate #chocolatier #chocolateaddict #pastry #pastrychef #pastrychef90210 #pastrychefkrissharvey #cake #beverlyhills #thepeoplesrepublicofcalifornia

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