Toasted Milk Cream
Preparation info
Difficulty
Easy
Yield:
6.84 kg
Appears in
The Elements of Dessert
Published 2012
Ingredients
- Milk powder
420 g 14.82 oz 6.14 % - Heavy cream
4.2 kg 9 lb 4 oz 61.38 % - Sugar
1.05 kg 2 lb 5.04 oz 15.35 % - Egg yolks
1.05 kg 2 lb 5.04 oz 15.35 % - Gelatin, sheets, silver, bloomed in cold water, excess water squeezed off
123 g 4.32 oz 1.79 %
Method
- Assemble the molds and the components of the cake. You will need to use this cream right after you have made it.
- In a small rondeau, toast the milk powder over medium-high heat, stirring with a wooden spoon to evenly toast the milk.
- Once the powder is evenly browned, add the heavy cream and half of the sugar. Proceed with the anglaise method.
- Once the anglaise has completely cooled, place one-fifth of it in a bowl with the bloomed gelatin over a hot water bath. Stir to dissolve the gelatin.
- Meanwhile, in the bowl of an electric mixer, whip the remaining anglaise on high speed until it has quadrupled in volume.
- Whisk one-quarter of the whipped anglaise into the warm anglaise-gelatin mixture.
- Fold half of the whipped anglaise into the previous mixture, and then fold the remaining amount of whipped anglaise.
- Assemble the cakes.
© 2012 All rights reserved. Published by Wiley.