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Diplomat cream, lady finger cookies, red fruits, strawberry coulis |

Brunch, Vegetarian, Cream, Biscuit Dough, Fruits

A cream which constitutes the base of certain Italian desserts you can also use fruits of season according to the period.

Note

A cream of Italian origin that you can also find in the Fraisier, Mille-Feuille and Tropézienne.

The pastry cream, it is very important to cook it well after boiling, it is necessary to kill the possible germs, it will also ensure you a good texture.

Ingredients

Recipe for 4 servings

Diplomat Cream

150 Ml

Milk

0.50 Clove(s)

Vanilla bean

30 Gr

Egg yolk

30 Gr

Sugar

15 Gr

Cornstarch

1 Leaf(ves)

Gelatin

150 Gr

35% whipping cream

Strawberry coulis, Lady finger cookie

150 Gr

diced strawberries

1 Tbsp

Sugar

2 Tbsp

Water

8 Unit(s)

Lady fingers

12 Unit(s)

Raspberries

4 Unit(s)

Strawberry

Preparation time: 60 min

Diplomat Cream

Pastry In a bowl of cold water, immerse the gelatin to soften it.

In a saucepan, bring the milk and vanilla to a boil (open the pod and scrape it out).

Mix the sugar with the cornstarch, in a bowl, put the egg yolks, add the sugar and cornstarch mixture and whisk energetically for a few seconds.

Pour some of the boiling milk on the mix, make sure to dilute the mixture in the milk, pour back into the pan, put it on the fire.

Without stopping to whip your cream in the pan, bring it to a boil for a good minute.

Take the gelatine out of the water and squeeze it between your hands (drain it well).

Remove from the heat and add it to the hot cream, dissolving it well in the cream.

Crème montée In a cold bowl (or electric mixer), pour the cold 35% cream, whip it until the desired consistency (not too stiff),

Finishing Once the custard is cold, whip it to smooth it. Then you have to gently mix the two creams together.
Strawberry coulis, Lady finger cookie

Pour the strawberry cubes into a blender, add the water and sugar and blend to obtain the coulis.

Break the ladyfinger cookies into several pieces.

Carefully cut up the strawberries and a few raspberries for finishing when assembling the dessert.
Assembly

In a bowl or verrine, place the pieces of cookies, cover them well with the coulis. Using a pastry bag or a tablespoon, cover with the Diplomate cream, finish with a few fruits.

A cream of Italian origin that you can also find in the Fraisier, Mille-Feuille and Tropézienne.

The pastry cream, it is very important to cook it well after boiling, it is necessary to kill the possible germs, it will also ensure you a good texture.

Cooking schedule

Class with similar recipe

Wednesday, November 27th 18:00 to 21:00

Old Montreal

115 $ / pers.

L'ATELIER DU CHEF

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115 $ / pers.

14 places disponibles