Ingredients
- Granulated sugar: Adds calibrated sweetness to both pastry cream and cake Choose fine grains for even mixing
- Fine sea salt: Gives balance and brings out the flavors Avoid table salt which can taste metallic
- Cornstarch: Sets the pastry cream to the ideal thickness Look for fine white powder with no lumps
- Egg yolks: Enriches texture and gives golden color to the pastry cream Use large eggs for consistency
- Whole milk: Delivers richness and keeps the cake moist Opt for fresh whole milk for best flavor
- Unsalted butter: Gives flavor and tender moisture throughout Choose a good quality butter with sweet cream base
- Vanilla extract: Infuses the cake and cream with warmth Look for pure extract rather than imitation
- All purpose flour: Provides structure to the sponge Sift before using to keep cake light
- Baking powder: Leavens the cake Go for a fresh opened canister to ensure maximum rise
- Heavy cream: Makes a shiny chocolate glaze Use high-fat cream for smoothest results
- Corn syrup: Helps ganache stay glossy Light corn syrup works best here
- Bittersweet chocolate: Adds depth to the glaze Use a chocolate bar over chips for best melting and taste
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