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Pastry Vanilla Cream recipe with your friends or colleagues!

Pastry Vanilla Cream

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

  1. In a casserole, bring to a boil the milk with the vanilla.
  2. Meanwhile in a bowl mix the egg yolks with the sugar and then add the flour.
  3. Pour the mixture into the milk and cook for 2/3 minutes.
  4. Transfer the cream into a baking tray or another plastic container and chill in the blast chiller.
  5. Put the cream into a crema dispenser, connect it to Smartwhip and charge up to 8 bar.

Leave tuille

  1. Find the recipe’s directions here

Cocoa Crumble

  1. Put all the ingredients in the mixer, mix very coarsely.
  2. Spread them on a baking sheet lined with baking paper.
  3. Bake for 10/15 minutes at 180 degrees.
  4. 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.

 

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