Toasted Milk Cream

Preparation info
  • Yield:

    6.84 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Milk powder 420 g 14.82 oz 6.14%
  • Heavy cream


  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