Vanilla Cream

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric

Method

Procedure

  1. Whip the pastry cream until smooth.
  2. Soften the gelatin in cold water. Heat the rum. Add the gelatin and stir until dissolved, warming as necessary.
  3. Beat the gelatin mixture into the pastry cream.
  4. Beat in the butter a little at a time.