The art of french pastry phần 248
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2 Removethecoffee
pastrycreamfromthe
refrigeratorandtransferto
abowl.Usingarubber
spatula,mixfor1minute
toloosenitup.Attheend
ofthemixingitshouldbe
smoothandshiny.Ifitstill
lookslumpy,switchtoa
handwhiskorhandheld
electricmixerand
continuetobeatuntil
smooth.Setaside70
grams(2½ounces)ofthe
pastrycreamandfillthe
pastrybagwiththe
remainingcream.Insert
thetipintothelittlehole
ineachpuffandfillallof
theshellswiththepastry
cream.
HEATINGUPTHEFONDANT
1 Placehalfofthe
simplesyrupandthe
coffeeextractinasmall
microwave-safebowl.
Microwaveat50percent
powerfor1minuteand
thenstirfor10seconds.
Wearlatexglovesand
workthefondantinyour
handsforaminutejustas
ifyouwerekneading
dough.Addittothe
coffeesyrupmixtureand
stirwithawoodenspoon
orspatulafor2minutes.It
willbeveryhardtomixat
first,butthenitwillcome
together.Heatthe
remainingsyrupat50
percentpowerfor1
minuteandslowlyaddto
thefondanttothinit
downuntilthefondantis
softandmakesaribbon
whenyouliftitonthe
spatulaorspoonabove
thebowl.Ifthefondant
seemstoothick,adda
littlemoresyrup;ifitfeels
toosoft,addasmall
amountoffondant.Ifthe
fondantcoolsandstiffens,
adjustthetemperatureby
microwavingitat50
percentpowerforno
morethan10secondsata
time.Afterheating,check
thetemperature;itshould
neverexceed87.8°F/31°C,
orthereligieuseswillnot
shinewhenyouremove
themfromthe
