ingredients

  •  
    • 1 quart Pastry Cream
  •  
    • .4 ounce Plain Gelatin
    • ⅜ cup water
  •  
    • ½ quart Heavy Cream
    • 1 tablespoon Vanilla

directions

1. Note: it makes a difference what the temperature of the pastry cream is. It must be below 70 F at least in order to correctly fold in the cream. If the pastry cream is right out of the color (and is 40 F) it will require the student to work very quickly after adding the gelatin. For this reason, the gelatin must be very hot so that it will not set so quickly before the student can get the whipped cream folded in. An indication of this is the gelatin solution should appear clear and be steaming.
2. Bloom the gelatin in the cold water and set aside.
3. Place the pastry cream in a large moon bowl. Whisk it vigorously to smooth it out. Whip the cream with the vanilla in a 5 qt. mixer as quickly as possible without making a mess. Immediately add the gelatin all at once to the smooth pastry cream and whisk in quickly. Add all the cream to the pastry cream an fold in quickly and efficiently.
4. The cream can now be used or allowed to setup and then used.Either way, do not break this cream down by re-stirring it at some later point. This will deflate the diplomat cream and make it soupy.

Keywords

pastries1,final,gnvdc

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