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Courtesy of Rose Levy Beranbaum: www.realbakingwithrose.com I much prefer this Chiboust cream to the classic pastry cream. Created by pastry chef Chiboust (see LaRousse Gastronomique) the pastry cream is lightened and enhanced by the addition of whipped cream. The Grand Marnier mingles magnificently with the vanilla, perfuming the cream and also by its volatility, lending to the illusion of lightness. The gelatin makes it possible to pipe magisterial festoons and to slice it impeccably. Makes: 5 1/2½ cups, app 29.5 ounces/840 grams Ingredients 1-1/2 cups heavy cream
1/2 cup sugar
1/2 Madagascar vanilla bean, split lengthwise
1/2 Tahitian vanilla bean, split lengthwise
1-1/2 cups milk
4 large egg yolks
4 tablespoons cornstarch
2 teaspoons powdered gelatin
1/2 teaspoon pure vanilla extract
2 tablespoons Grand Marnier Instructions Pour the cream into a mixing bowl. Cover and refrigerate it.
In a mixer bowl, place the sugar and the vanilla beans and with your fingers, scrape the vanilla seeds into the sugar, rubbing it into the sugar.
In a medium size heavy saucepan, scald the milk and scraped vanilla pods. Keep it hot.
Add the yolks to the sugar mixture, and with the whisk attachment, beat until well mixed. Add the cornstarch and gelatin and beat until well blended. Gradually beat in the hot milk, leaving the vanilla pod behind. Drop the pod into the cream and return it to the refrigerator until ready to whip it.
Return the yolk mixture to the saucepan and bring it to a boil, stirring constantly with a whisk, reaching well into the bottom edges of the pan. As soon as the mixture comes to a boil it will become very thick. Reduce the heat and simmer for one minute, stirring constantly with the whisk.
Remove the pan from the heat, whisk in the vanilla extract and Grand Marnier and pour the mixture into a bowl. Press a piece of greased plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Allow it to cool at room temperature or refrigerated. (You may speed cooling by placing the bowl in the freezer for about 30 minutes but to prevent stiffening around the sides, use a glass or plastic bowl and stir gently 2 or 3 times.)
When the pastry cream is cool, set it aside briefly at room temperature while whipping the cream.
Remove the vanilla pod. Rinse and dry it and save it for another use ). Whip the heavy cream until stiff peaks form when the beater is lifted and using a large whisk or rubber spatula, fold it into the cooled pastry cream. Use it at once or cover and chill for up to three days. Variation: Praliné
Add 1/2 cup (5.5 ounces/154 grams) praline paste after beating the hot milk into the yolk mixture. Beat it for several minutes until it is well-incorporated. Replace the Grand Marnier with Frangelico or Cognac. Pointers for Success - If time does not allow chilling the completed pastry cream and you are planning to serve the dessert immediately, increase the gelatin to 1 1/2 envelopes (1 tablespoon plus a scant 1/2 teaspoon).
- The completed pastry cream is most easy to pipe either immediately after completion or after 30 minutes of chilling while it is still very smooth and soft and the gelatin has not yet had a chance to set completely. If it has been held longer and is no longer smooth and soft enough to pipe, it can be softened by placing it briefly over a pot of hot water, folding it gently with a large whisk or rubber spatula. Care must be taken, however, not to overheat the mixture as the whipped cream will lose some of its aeration if warmed. Alternatively, if you are planning to make the pastry cream ahead, wait until shortly before using it to add the whipped cream. Soften the pastry cream over the hot water and be sure it is not warm before adding the whipped cream.
Store: Refrigerated 3 days.
Understanding:
Cornstarch protects the yolks from curdling when boiled. The mixture must be boiled to activate the cornstarch’s thickening ability.
This recipe is similar to classic pastry cream but instead of 2 cups of half and half, it uses 1 1/2 cups of milk and instead of 3 tablespoons of cornstarch, 2 tablespoons, because the 2 teaspoons of gelatin which aerate it, also thicken it enough to accommodate the 1 1/2 cups of heavy cream, whipped to add further lightness.
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