i am taking Hawaii for ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227). the chiboust cream is done with maui turbinado sugar, hawaiian vanilla, and lichee liqueur (instead of grand marnier).
i am using a immersion blender to whip the sugar yolks, in my opinion it is the best tool for the job. an immersion blender is also excellent when tempering the yolks with hot milk.
note the bronze color on the finished pastry cream, this is due to the turbinado sugar.