Get the Recipes on @gronda Find the link in the bio. Master three essential techniques for perfectly smooth pastry creams every time. Dissolve sugar and yolks completely before heating to prevent lumps, target exactly 82 degrees to avoid soup or scrambled eggs, and use an immersion blender immediately to keep fats emulsified without incorporating air. Hand whisking is too slow and risks breaking the emulsion. Follow these pro chef tricks and create crémeux so shiny you'll see your reflection. |

Step away from the soup! ❌ Your immersion blender can be used for SO many other things 👏 (#4 will change your tomato sauce game forever!) | Food Network