→ Pastry Cream
01 -
⅔ cup granulated sugar (130g)
02 -
¼ teaspoon fine sea salt
03 -
¼ cup cornstarch (30g)
04 -
6 egg yolks, at room temperature
05 -
2 cups whole milk, divided (510g)
06 -
3 tablespoons unsalted butter (40g)
07 -
2 teaspoons vanilla extract (8g)
→ Hot Milk Sponge Cake
08 -
1 ½ cups all-purpose flour, spoon and sweep method (185g)
09 -
1 ½ teaspoons baking powder (7g)
10 -
¾ teaspoon fine sea salt (4.5g)
11 -
3 large eggs, at room temperature
12 -
1 ½ cups granulated sugar (300g)
13 -
1 ½ teaspoons vanilla extract (6.5g)
14 -
¾ cup milk (180g)
15 -
6 tablespoons unsalted butter (85g)
→ Chocolate Glaze
16 -
½ cup heavy cream (120g)
17 -
2 tablespoons corn syrup (41g)
18 -
5 ounces bittersweet chocolate (142g)