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Ingredients
2 teaspoons (6 g) unflavored gelatin powder
¼ cup (60 Method
- In a bowl large enough to hold the finished filling, sprinkle the gelatin over the cold water and set aside to soften.
- Combine the cinnamon and sugar. Add to the heavy cream and whip to soft peaks. Set aside in the refrigerator.
- Stir the Calvados pastry cream until smooth, straining first if necessary.
- Heat the gelatin mixture over a bain-ma