For ≈ 550 g

For ≈ 4380 g

PASTRY CREAM

Régilait Whole sweetened condensed milk (g)

397

1000

Egg yolks (g)

107

267

Egg whites

100

Gelatin (g)

Vanilla (pods)

For 680 g

For ≈ 4710 g

"DIPLOMATE" CREAM

Whole liquid cream (g)

132

331

Beat the egg yolks on a double boiler.
Add the condensed milk while continuing to beat.
Add the egg white and the scraped vanilla pod, and mix well until you obtain a homogeneous cream.
Finally add the previously hydrated and melted gelatin.
Remove to a tray, film in contact and cool quickly.

Whip the liquid cream to a firm texture, and delicately add to the previously softened pastry cream.

Produits similaires

Pastry cream & "Diplomat" cream