originally posted 11/28/22
Thanks so much for the recipe!! I used the pastry cream as a filling for donuts inspired by Hong Kong milk toast with salted peanuts and condensed milk, it was a huge hit with people who like the sweet/savory combo 🥜
If I were to swap the pb for tahini would you recommend increasing the honey or brown sugar to account for the lack of added sugar/bitterness :0?
Thanks so much for the recipe!! I used the pastry cream as a filling for donuts inspired by Hong Kong milk toast with salted peanuts and condensed milk, it was a huge hit with people who like the sweet/savory combo 🥜
If I were to swap the pb for tahini would you recommend increasing the honey or brown sugar to account for the lack of added sugar/bitterness :0?