Whipped Vanilla Milk and Pastry Cream

Preparation info
  • Yield:

    750 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About



  1. Stir the pastry cream with a whisk to loosen it up. Make sure the molds are assembled with the cake and the wafer paper.
  2. 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.
  3. Combine the remaining milk with the gelatin and sugar. Warm the mixture up just enough to melt