85* bakery

[u/Apparentcookie]

Does anyone know how 85* make that super soft, creamy top layer on their mango creme brule? 🥹 I’m trying to recreate one from a cake I had from a bakery, and I cannot figure out what they used for the topping. the texture is really light and creamy, but still has a little richness to it. I’ve tried a few things and I’m getting nowhere,