![]() ![]() Your diplomat cream is ready to use immediately to fill your cakes or place it in the refrigerator covered with plastic wrap.Gently fold in the whipped cream with a flexible spatula until you have a smooth, creamy diplomat cream.Mix the pastry cream with an electric mixer for a few seconds to loosen it.Remove the chilled pastry cream from the refrigerator and place it in a large bowl.Using an electric mixer, beat the cream at medium speed for about 3 minutes until you have a thick whipped cream with stiff peaks.Place the cold, heavy cream in a mixing bowl.Always stir vigorously to prevent the cream from sticking to the bottom of the pan and to avoid lumpy pastry cream. Tips: When the pastry cream starts to boil, cook for 2 minutes longer while whisking. Pour the pastry cream into a large baking dish, cover with plastic wrap and place in the refrigerator until cool.Remove from the heat and add the drained gelatin leaves and stir to incorporate.Transfer the hot milk mixture to the saucepan and while constantly stirring, heat over medium heat until the pastry cream thickens.Pour the hot milk, previously separated from the vanilla bean, into the egg yolk mixture and mix vigorously with a whisk until you have a milk mixture.Add the cornstarch and mix again to incorporate it.Meanwhile, place the egg yolks and sugar in a large bowl and whisk until smooth. ![]() Remove from heat and let infuse for 10 minutes.
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