507711655-Opera-Patisserie-Cedric-Grolet-1

CREAMS
PASTRY CREAM
4 sheets (13 g powdered) gelatin
1¾ cups plus 2 tablespoons
(450 g) whole milk
3½ tablespoons (50 g) whipping cream
2 vanilla beans, split and scraped
⅓ cup plus 2 tablespoons (90 g) superfine sugar
1½ tablespoons (25 g) custard powder
3½ tablespoons (25 g) all-purpose flour
5⅓ large (90 g) egg yolks (⅓ cup)
2 tablespoons (30 g) cocoa butter
3½ tablespoons (50 g) unsalted butter
2 tablespoons (30 g) mascarpone cheese
Soak the gelatin in cold water. In a saucepan, heat the milk and
cream. Halve the vanilla beans lengthwise, scrape out the seeds,
and add the seeds and pods to the saucepan to infuse for 20
minutes. In a bowl, whisk the superfine sugar, custard powder, flour,
and egg yolks until pale. Strain the hot milk-cream-vanilla mixture
through a conical sieve, then pour it over the egg yolk mixture.
Return to a clean saucepan and cook over medium heat for 2
minutes, until thick, whisking constantly. Remove from the heat and
add cocoa butter, then drained gelatin, butter, and, finally,
mascarpone. Use an immersion blender to mix, then cool rapidly in
the refrigerator for about 30 minutes.
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CRÈME ANGLAISE
1⅓ cups (330 g) whole milk
¾ cup (150 g) superfine sugar
12 large (200 g) egg yolks (¾ cup plus 1 tablespoon)