Whipped Vanilla Milk and Pastry Cream

Name: Whipped Vanilla Milk and Pastry Cream
Yield: Yield: 750 g/1 lb 10.26 oz
Cuisine: United States
Ingredients: Lecithin powder 8 g .28 oz .43%; Egg white powder 11 g .39 oz .59%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 20 g .71 oz 1.08%; Pastry Cream 1.1 kg 2 lb 6.72 oz 59.46%; Sugar 125 g 4.41 oz 6.76%; Skim milk 580 g 1 lb 4.46 oz 31.35%; Vanilla paste 6 g .21 oz .32%

Preparation info

Yield:
750 g

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Pastry Cream 1.1 kg 2 lb 6.72 oz 59.46

Americas
United States
Dessert
Gluten-free

Method

Stir the pastry cream with a whisk to loosen it up. Make sure the molds are assembled with the cake and the wafer paper.
Ber mix the lecithin powder and egg white powder with 60 percent of the milk, and then place it in a mixer bowl with the whip attachment.
Combine the remaining milk with the gelatin and sugar. Warm the mixture up just enough to melt