Hey Sherry,

Thanks for the enthusiasm. For the pastry cream and streusel recipes, a good version of both from a trusted source on the internet or print will work. Google, Chocolate Pastry Cream or Chocolate Streusel and you'll find some great options. For the whiskey glaze, I make a simple syrup with 100 grams of sugar, 50 grams of whiskey, and 50 grams of water. (In other words, equal parts liquid and sugar, by weight). Combine, whisking over medium heat until the sugar is dissolved. Reserve until use. Any extra can be kept cold or used in cocktails for a week or two. 

When the pastries come out of the oven, brush immediately with syrup. And enjoy!

These instructions may seem sparse but I'm sure you'll be fine. Enjoy the bake.

Martin@KABC

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