Page 194 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Assembly
1
. Prepare the fruit glaze as instructed on page 37, transfer it to a
small bowl, and set it aside.

2
. Whip the cream until you achieve stiff peaks. Remove the pastry
cream from the fridge. It will probably be quite stiff, so take a
wooden spoon and stir until it loosens and becomes smooth.

Gently fold the whipped cream into the pastry cream until you see