Orange & Grand Marnier Crème Patisserie Recipe
Recipe for Orange & Grand Marnier crème patisserie for the Orange Eclairs by Rika Shiina, Head Pastry Chef at Como the Treasury, Perth.
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Cooking tools:
- Stand mixer
- Microplane
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 500 Grams Milk
- 3 Pieces Orange zest
- 125 Grams Sugar
- 40 Grams Corn-starch
- 1/2 Piece Vanilla paste/vanilla pod
- 6 large eggs (108g)
- 25 Grams Unsalted butter
- 1 table spoon or more to taste Grand Marnier
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