Preparation info
  • Makes

    2 lb

    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Heavy cream 1


  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the cream before beginning preparation.
  2. Whip the cream to soft peaks. Cover and reserve under refrigeration.
  3. Bloom the gelatin in the water, gently squeeze the bloomed gelatin to remove any excess water, and melt. Blend into the pastry cream. Stra