The essentials
36
Set aside 1 glass of cold milk.
Pour the rest of the milk into a saucepan. Add the split vanilla beans.
Bring to a boil.
Put the granulated sugar, flour and egg yolks in the bowl with the metal blade.
Pulse twice, add the glass of milk via the feed tube and pulse twice again.
Remove the vanilla beans from the hot milk. Scrape the seeds from the interior
with the tip of a knife and add them to the glass of milk.
With the machine running, immediately start pouring the milk very gradually
onto the preparation.
Return everything to the saucepan and simmer gently, stirring with a wooden
spatula.
Remove from the heat as soon as the cream starts to coat the spatula.
Pour into a large bowl, sprinkle with granulated sugar to prevent a skin forming
and leave to cool.
You can use this cream to fill pastry puffs or éclairs.
Pastry cream
Preparation 10 min. 10 min. 15 min. 20 min.
Cooking 5 min. 5 min. 10 min. 15 min.
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
1 cup 1
1
/
2
cups 2
1
/
4
cups 3 cups
4 tbsp 6 tbsp 7 tbsp
3
/
4
cup
3 tbsp 4 tbsp 5 tbsp
1
/
2
cup
23
4
6
1112
Milk
Granulated sugar
All-purpose flour
Egg yolks
Vanilla beans
Place the bowl and the ingredients in the fridge for 1 hour.
Whisk the cream in the bowl with the egg whisk. When the cream starts to thicken,
add the powdered sugar.
Continue whisking for 7-8 minutes, keeping a close eye on it to ensure that it does
not turn into unsalted butter.
For a thicker cream, put the preparation back in the fridge for 20 minutes.
Avoid using low-fat cream as this will give disappointing results.
Whipped cream
Preparation 5 min. 5 min. 7 min. 7 min.
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
3
/
4
cup 1
1
/
4
cups 2 cups 2
1
/
4
cups
2 tbsp 4 tbsp 7 tbsp 7 tbsp
Whipping cream
Powdered sugar
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