1Put all the dry ingredients and the butter in the bowl of your mixer.
2Put all the dry ingredients and the butter in the bowl of your mixer.
3Put all the dry ingredients and the butter in the bowl of your mixer.
4Once 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.
5Once 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.
6Once 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.
7Mix until the mixture is almost homogeneous, then finish by hand.
8Mix until the mixture is almost homogeneous, then finish by hand.
9Mix until the mixture is almost homogeneous, then finish by hand.
10Wrap 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.
11Wrap 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.
12Wrap 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.
13If you’re in a hurry, you can place it in the freezer for a bit.
14If you’re in a hurry, you can place it in the freezer for a bit.
15If you’re in a hurry, you can place it in the freezer for a bit.
16Hydrate your gelatin.
17Hydrate your gelatin.
18Hydrate your gelatin.
19In a mixing bowl, whisk your egg yolks with your sugar.
20In a mixing bowl, whisk your egg yolks with your sugar.
21In a mixing bowl, whisk your egg yolks with your sugar.
22Then add the cornstarch.
23Then add the cornstarch.
24Then add the cornstarch.
25In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil.
26In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil.
27In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil.
28Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor.
29Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor.
30Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor.
31Remove the vanilla pod and bring to a boil again.
32Remove the vanilla pod and bring to a boil again.
33Remove the vanilla pod and bring to a boil again.
34Pour over the egg, sugar, and cornstarch mixture, and whisk.
35Pour over the egg, sugar, and cornstarch mixture, and whisk.
36Pour over the egg, sugar, and cornstarch mixture, and whisk.
37Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens.
38Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens.
39Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens.
40Off the heat, add your butter, vanilla extract and gelatin and mix.
41Off the heat, add your butter, vanilla extract and gelatin and mix.
42Off the heat, add your butter, vanilla extract and gelatin and mix.
43Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours.
44Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours.
45Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours.
46When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it.
47When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it.
48When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it.
49Prepare a whipped cream.
50Prepare a whipped cream.
51Prepare a whipped cream.
52Gradually add it to the pastry cream and mix until you get a homogeneous mixture.
53Gradually add it to the pastry cream and mix until you get a homogeneous mixture.
54Gradually add it to the pastry cream and mix until you get a homogeneous mixture.
Ingredients
200 g flour
200 g flour
200 g flour
120 g cold butter
120 g cold butter
120 g cold butter
80 g powdered sugar
80 g powdered sugar
80 g powdered sugar
30 g almond flour
30 g almond flour
30 g almond flour
50 g eggs
50 g eggs
50 g eggs
3 g salt
3 g salt
3 g salt
270 g milk
270 g milk
270 g milk
3 large egg yolks
3 large egg yolks
3 large egg yolks
80 g sugar
80 g sugar
80 g sugar
25 g cornstarch
25 g cornstarch
25 g cornstarch
1 vanilla pod
1 vanilla pod
1 vanilla pod
25 g butter
25 g butter
25 g butter
4 g gelatin
4 g gelatin
4 g gelatin
120 g heavy cream (minimum 30% fat)
120 g heavy cream (minimum 30% fat)
120 g heavy cream (minimum 30% fat)
Vanilla extract
Vanilla extract
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.