Preview

Creamy vanilla and mascarpone custard

Brunch, Vegetarian, Gluten free, Sweet, Cream, Fruits

A cream that you can marry with all kinds of pastry (mille-feuille, tropézienne, strawberry, tart, choux pastry), but be careful, you can never make enough!

You can also whip it up like a chantilly.

Note

An overnight rest will allow the gelatine to play its full role.

Whip the cream at medium speed.

Ingredients

Recipe for 12 tapas

Cream

100 Ml

Cream 35%

45 Gr

Sugar

2 Unit(s)

Vanilla bean

60 Gr

Mascarpone cheese

4 Gr

Gelatin

250 Ml

Cream 35%

Preparation time: 30 min

Realisation

Bring the cream, sugar and vanilla to the boil in a saucepan.

Add the mascarpone cheese and gelatine leaves, rehydrated and drained beforehand, and mix.

Finally, add the second cold cream and mix well.

Ideally, set aside in the fridge for 12 hours (overnight). You can then whip the cream if you wish, or use it as is.

An overnight rest will allow the gelatine to play its full role.

Whip the cream at medium speed.

Cooking schedule

Class with similar recipe

Saturday, September 26th 10:30 to 13:00

Old Montreal

100 $ / pers.

PASTRY CLASS

Modern seasonal fruit tart!

Almond and caramelized apple tart base
Creamy vanilla and mascarpone custard
Apple, vanilla and cinnamon compote, apple spheres glazed and flambéed with ice cider |
Salted butter caramel sauce |
Chocolate tiles |

More information

0 / 12

100 $ / pers.

12 places disponibles

Sunday, October 4th 10:30 to 13:00

Quebec city

100 $ / pers.

PASTRY CLASS

Modern seasonal fruit tart!

Almond and caramelized apple tart base
Creamy vanilla and mascarpone custard
Apple, vanilla and cinnamon compote, apple spheres glazed and flambéed with ice cider |
Salted butter caramel sauce |
Chocolate tiles |

More information

0 / 12

100 $ / pers.

12 places disponibles