Vanilla Diplomat Cream
Ingredients
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- 1
Bring the milk with the vanilla seeds and part of the sugar to a boil, mix well.
- 2
At the same time, whiten the egg yolks with the cornstarch and the remaining sugar.
- 3
Fold part of the boiling milk into the previous mixture while whisking vigorously.
- 4
Pour this mixture into the saucepan of milk off the heat, whisking vigorously.
- 5
Return the saucepan to medium heat and cook until the first boil.
- 6
Off the heat, fold in the previously hydrated and squeezed gelatin, mix well.
- 7
Set the cream aside chilled right away on a sheet pan, covered with plastic film to the surface.
- 8
Once the pastry cream has cooled, smooth it on the mixer using the whisk and fold in the whipped cream, in 2 additions.
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Per 100g
Allergens
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