Toasted Milk Cream


  • 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%


  1. Assemble the molds and the components of the cake. You will need to use this cream right after you have made it.
  2. In a small rondeau, toast the milk powder over medium-high heat, stirring with a wooden spoon to evenly toast the milk.
  3. Once the powder is evenly browned, add the heavy cream and half of the sugar. Proceed with the anglaise method.
  4. 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.
  5. Meanwhile, in the bowl of an electric mixer, whip the remaining anglaise on high speed until it has quadrupled in volume.
  6. Whisk one-quarter of the whipped anglaise into the warm anglaise-gelatin mixture.
  7. Fold half of the whipped anglaise into the previous mixture, and then fold the remaining amount of whipped anglaise.
  8. Assemble the cakes.