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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups cake flour (King Arthur Unbleached, Blend)
- 2 tsp. baking powder
- 1 cup whipping cream (or heavy, preferably 35% fat, 5g fat/tablespoon*)
- 10 Tbsp. unsalted butter
- 1 cup sugar
- 1/2 tsp. salt (fine sea salt preferred)
- 1 Tbsp. vanilla bean paste (or vanilla extract)
- 4 large eggs (cracked, yolks and whites whisked to combine; + an additional 1/2 a large egg)
- ultra-pasteurized cream (*Avoid, if possible; plain pasteurized cream whips up better.)
- 9.5 oz. cake flour (King Arthur Unbleached, Blend)
- 2 tsp. baking powder
- 8.5 oz. whipping cream (or heavy, preferably 35% fat, 5g fat/tablespoon*)
- 5 oz. unsalted butter
- 9.88 oz. sugar
- 1/2 tsp. salt (fine sea salt preferred)
- 0.5 oz. vanilla bean paste (or vanilla extract)
- 7.75 oz. egg yolks (and whites from whole eggs, whisked to combine)
- ultra-pasteurized cream (*Avoid, if possible; plain pasteurized cream whips up better.)
- 269 grams cake flour (King Arthur Unbleached, Blend)
- 2 tsp. baking powder
- 241 grams whipping cream (or heavy, preferably 35% fat, 5g fat/tablespoon*)
- 142 grams unsalted butter
- 266 grams sugar
- 1/2 tsp. salt (fine sea salt preferred)
- 14 grams vanilla bean paste (or vanilla extract)
- 220 grams egg yolks (and whites from whole eggs, whisked to combine)
- ultra-pasteurized cream (*Avoid, if possible; plain pasteurized cream whips up better.)
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