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Ice Cream Profiteroles PastryWiz step-by-step instructions Pate a Choux - Vanilla Ice Cream - Bubble Sugar Decor - Plating - Final Vanilla Ice Cream |
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Crème Anglaise
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Crème Anglaise is done when it coats a spatula or when finger leaves a mark when run on a spatula. |
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Strain through a sieve into a bowl set on an ice bath. |
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Stir occasionally to cool. Let the mixture stand overnight in the refrigerator to allow flavors to marry. Next: Freezing |
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