Hi sweet readers 
I love vanilla cream! In Norway, we often use it between cake layers or when making cream puffs.
Below are two options for making vanilla cream; you can make either a plain vanilla cream or a diplomat cream. Diplomat cream is blended with heavy cream and some powdered sugar resulting in a fluffier and lighter texture than vanilla cream.

 

VANILLA CREAM
  • 2 CUPS (500 ML) WHOLE MILK
  • 2 TEASPOONS VANILLA BEAN PASTE
  • ⅜ CUP (85 G) SUPERFINE OR GRANULATED SUGAR
  • 4 TABLESPOONS CORNSTARCH
  • ¼ TEASPOON SALT
  • 6 LARGE EGG YOLKS
  • 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES

 

DIPLOMAT CREAM
  • ONE RECIPE VANILLA CREAM
  • 1 CUP HEAVY CREAM
  • ½ CUP (60 G) CONFECTIONERS’ SUGAR

 

PREPARATION; VANILLA CREAM

  1. In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling!
  2. Meanwhile, in a medium bowl, combine the superfine sugar, cornstarch, and salt. Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  3. As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  4. Whisk in remaining milk into yolks and return entire mixture to saucepan.
  5. Place over medium heat and whisk frequently until the mixture begins to boil.
  6. Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  7. Remove the pan from the heat, whisk in the butter in small increments.
  8. Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  9. With a silicon spatula spread the vanilla cream to a thin layer on a small baking sheet.
  10. Lay a sheet of plastic wrap directly over the vanilla cream. Allow it to cool to room temperature, then refrigerate for a few hours.
  11. When ready to use, loosen the cream with a spatula or whisk.
  12. Pastry cream should be refrigerated and used within 3 days of making.

 

DIPLOMAT CREAM

  1. Place the cold heavy cream and confectioners’ sugar in the bowl of a standing mixer fitted with the whisk attachment.
  2. Whisk on low-medium speed until stiff peaks form. Add the vanilla cream, and mix with a spatula until just combined.
  3. Refrigerate until ready to use.

 

ENJOY ♥

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