A delicious Caramel Cream that is intense and delicate
About this recipe
Today we are making a delicious pastry cream, flavored with Caramel
Ideal for layer cakes, individual desserts, as side cream (with banana for instance), or in a layer cake with whipped cream
In Lyon
If one day you happen to visit the French city of Lyon, you need to visit the bakery shops of Bouillet, one of the top Pastry chefs in Lyon
Here, I visited the original bakery, in the "Croix-Rousse"
Pâtisserie Bouillet
15 Pl. de la Croix-Rousse
69004 Lyon
France
Source of the recipe
I found this recipe in the magazine "Fou de Pâtisserie", Number 10
The recipe is on page 123
Modifications to the original recipe
● I use less Sugar: 1 Tablespoon or 20 g instead of 50 g ( 2 oz )
● I use more Caramel Custard : ½ Cup or 140 g instead of 60 g ( 2 oz ), for a more intense flavor
● I add in Gelatin Sheets, to "hold" the cream as I found it too "liquidy"
The caramel custard
1. Start by making the Caramel Custard (½ Cup or 140 g). We already saw the recipe together: The recipes are HERE
The custard
2. Pour in the Milk (1 Cup or 240 g) and the Butter (2 teaspoons or 12 g) in a saucepan. Sprinkle half of the Sugar (2 teaspoons or 10 g)
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
3. Scrape the seeds off the Vanilla Bean (1)
4. Add into the saucepan. You may also add the scraped vanilla bean
5. You may substitute with Vanilla Extract
6. Cook on medium heat
Non-Slip Cutting Boards
Oak cutting board
7. Bloom the Gelatin Sheets (0.14 oz or 4 g) in cold water with ice cubes
Stainless Steel Mixing Bowl
Large Mixing Bowls, Stainless Steel
8. While the saucepan is heating, whip the Egg Yolks (3 Tablespoons or 50 g) and the second half of the Sugar, with a wire whip
9. Add in the Flour (3 Tablespoons or 25 g) and whip
Large Mixing Bowls, Stainless Steel
DeBuyer Whisk
10. Wait for the milk to boil
11. Remove from heat
12. Pour in the Milk, and stir
13. Transfer the bowl onto the saucepan
14. Take off the vanilla bean
15. Return to heat
Once used, do not waste the beans !
Store those scraped beans, let them dry and use them : See HERE for some recipes that use them, like the vanilla sugar
Madagascar Vanilla Beans
Pure Vanilla Bean Paste
16. Cook on low heat and keep stirring to avoid lumps
17. The cream thickens
18. Stir fast
19. If you get lumps, simply blend them with an immersion blender (sometimes called 'hand blender')
Immersion Multi-Purpose Hand Blender
Immersion Hand Blender Bamix
20. Remove from heat and transfer onto a clean bowl
21. Squeeze the Gelatin Sheets (0.14 oz or 4 g) (which must now be bloomed) and add into the hot cream, then stir to dissolve
Combining
22. Add in the Caramel Custard (½ Cup or 140 g)
23. Mix, and if possible, blend with an immersion blender (sometimes called 'hand blender')
24. Wrap airtight to avoid the cream to crust
25. If you are not using this cream right away, place in the fridge
That's it ! You may use it right away
At this point, the cream seems too liquid, but it will thicken in the fridge