Serves 1
Directions
- 1Put all the dry ingredients and the butter in the bowl of your mixer.
- 2Once everything is well mixed (be careful not to over-mix, or your crust will end up tough, mix until there are no large pieces of butter left), add the egg.
- 3Mix until the mixture is almost homogeneous, then finish by hand.
- 4Wrap in plastic wrap and chill for at least 1 hour. The dough should not be too soft, or you won’t be able to work with it.
- 5If you’re in a hurry, you can place it in the freezer for a bit.
- 6Hydrate your gelatin.
- 7In a mixing bowl, whisk your egg yolks with your sugar.
- 8Then add the cornstarch.
- 9In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil.
- 10Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor.
- 11Remove the vanilla pod and bring to a boil again.
- 12Pour over the egg, sugar, and cornstarch mixture, and whisk.
- 13Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens.
- 14Off the heat, add your butter, vanilla extract and gelatin and mix.
- 15Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours.
- 16When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it.
- 17Prepare a whipped cream.
- 18Gradually add it to the pastry cream and mix until you get a homogeneous mixture.
Ingredients
- 200 g flour
- 120 g cold butter
- 80 g powdered sugar
- 30 g almond flour
- 50 g eggs
- 3 g salt
- 270 g milk
- 3 large egg yolks
- 80 g sugar
- 25 g cornstarch
- 1 vanilla pod
- 25 g butter
- 4 g gelatin
- 120 g heavy cream (minimum 30% fat)
- Vanilla extract
Equipment
mixerplastic wrapmixing bowlsaucepan
Tips
- Do not over-mix the pastry dough to avoid a tough crust.
- For the pastry dough, mix until no large pieces of butter are left, then finish by hand.
- Chill the pastry dough for at least 1 hour, or in the freezer if in a hurry.
- Infuse the milk with vanilla pod for at least 20 minutes to intensify flavor.
- When cooling the Crème Diplomate, ensure plastic wrap touches the surface to prevent a skin from forming.
- Whisk the cooled Crème Diplomate to loosen it before folding in whipped cream.
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