Croissant Crème Diplomate & Fraises
Persone
2
Tempo di preparazione
Difficoltà
Costo
Ricetta creata da :
Pierre Koch, Executive Chef EMEA
Momenti della giornata :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Ricetta realizzata con :
Lista degli ingredienti
- 2 x 80 g croissants
- 125 ml milk ½ vanilla pod or vanilla extract
- 1 egg yolk
- 25 g sugar
- 10 g cornflour
- 10 g butter
- 75 ml whole liquid cream
- 10 g icing sugar
- 3 sheets of gelatine
Fasi della preparazione
- Heat the milk with the vanilla in a saucepan
- Whisk the egg yolk, sugar and cornflour, then stir in the hot milk
- Return to a low heat until thickened, continuing to stir, and add the gelatine
- Remove the saucepan from the heat, add the butter while whisking to achieve a smooth, shiny texture
- Pour the cream into a bowl, cover with film and put in the fridge for at least one hour
- Whip the whole liquid cream with the icing sugar until stiff
- Whip the cold pastry cream and fold in the whipped cream in 2-3 batches, then put in the fridge for 20-30 minutes
- Cut the croissants in half lengthwise
- Pipe the crème diplomate inside and on the top
- Decorate with sliced strawberries
