Name: Toasted Milk Cream
Ingredients: water; egg yolks; gelatin; milk powder; heavy cream; bloomed in cold water; sugar

Francisco Migoya

Toasted Milk Cream

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Preparation info

Difficulty
Easy
Yield:
6.84 kg

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

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Recipes
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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%

Americas
United States
Dessert
Gluten-free

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.

Notes

This is a very interesting method, which I cannot in good conscience claim as my brainchild. Essentially it questions the whole Bavarian cream method in which we take a base (anglaise and/or fruit purée, or pastry cream), add gelatin to it, and then fold the whipped cream into it to make it light and airy. There are two basic problems with the classic Bavarian cream method. One is that it extends the time it takes to make the product and, most important, the addition of the whipped cream will dilute the flavor of the base. In this method, we make an anglaise with heavy cream only (instead of heavy cream and milk), and we add nothing else but gelatin. The heavy cream in the anglaise alone is sufficient to be able to take in air when whipped, obtaining the desired lightness and airiness of a Bavarian cream.

Preparation info

Difficulty

Yield:

Appears in

Ingredients

Method