princess cream is a pastry cream in which firm whipped cream is incorporated in order to obtain a foamy, airy and light cream.

It is used to garnish cabbages, sponge cakes or a Saint-Tropez pie.

Difficulty level : easy
Prep time : 25 min
Cook time : 10 min
Total time : 35 min
Yield : 6 servings
2 cups whole milk
1/2 cup corn starch
1/2 cup caster sugar
3 egg yolks
2 tbsp whole cream (30% fat)
3 vanilla pods

Preparation :

  • Heat the milk with the vanilla pods split in half lengthwise, the extracted seeds of vanilla put in the milk. Bring to a boil.
  • Infuse 30 min to cover off the heat.
  • In a large bowl, whisk the egg yolks with the sugar until the mixture whitens. Add the corn starch. Mix.
  • Remove the vanilla pods from the milk.
  • Pour the boiling milk over the yellow-sugar mixture while whisking.
  • Pour everything back into the pan and continue to whisk.
  • Cook over low heat so that the cream thickens, the whisk must leave a mark on the bottom of the pan.
  • Cover with a plastic film in contact with the cream to prevent the formation of a thin skin.
  • Go to fouet or dipping blender.
  • Pour the liquid cream into a salad bowl and whisk until you get a firm whipped cream.
  • Add the pastry cream and gently mix up and down with a spatula.
  • Put in the refrigerator.
  • Enjoy !

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