Imagine a beautiful cloud of vanilla cream, the perfect balance between sweet and rich. This recipe offers an endless variety of uses but we recommend it with cocoa crumble and a delicious leaf tuile for a contrast in texture.
Equipment
Ingredients
Pastry vanilla cream
- 500 ml milk
- 150 gr sugar
- 4 egg yolks
- 75 gr flour
- Vanilla stick
Tuile leaf
- 40 gr butter
- 50 gr egg white
- 50 gr icing sugar
- 60 gr flour
Cacao crumble
- 20 gr unsweetened cocoa powder
- 70 gr butter
- 70 gr brown sugar
- 100 gr flour
Assembling
- Edible flowers
Directions
Pastry vanilla cream
- In a casserole, bring to a boil the milk with the vanilla.
- Meanwhile in a bowl mix the egg yolks with the sugar and then add the flour.
- Pour the mixture into the milk and cook for 2/3 minutes.
- Transfer the cream into a baking tray or another plastic container and chill in the blast chiller.
- Put the cream into a crema dispenser, connect it to Smartwhip and charge up to 8 bar.
Leave tuille
- Find the recipe’s directions here
Cocoa Crumble
- Put all the ingredients in the mixer, mix very coarsely.
- Spread them on a baking sheet lined with baking paper.
- Bake for 10/15 minutes at 180 degrees.
- Let the crumble cool in the fridge for at least an hour
Plating
Plate the cream mousse in a dish and cover it with cocoa crumble, then place the tuile leaf on top with the edible flowers.