French Vanilla Cream

May 27, 2012

In the bowl of a  heavy duty 5 quart mixer with a paddle attachment beat to the ribbon stage:

1 whole egg

2 egg yolks

1 cup granulated sugar

Add to the egg mixture:

2 Tablespoons corn starch

2 Tablespoons all purpose flour

Heat in a large saucepan:

1 1/2 cups whole milk

1/2 cup heavy cream

2 Tablespoons Madagascar Vanilla Bean Paste

Whip 2 cups heavy cream and set aside in the refrigerator.

Bloom 1 Tablespoon powdered gelatin in 1/4 cup cold water


Heat the milk and cream to a boil.  Slowly add the very hot milk to the egg mixture by first tempering the egg mixture with a small amount of the hot milk and then adding the rest of the hot milk and blend with the paddle of the mixer.  Pour the entire contents of the mixer bowl back into the saucepan and return to the stove.  Whisk constantly until a bubble appears in the thickened mixture.   Cook for about a minute whisking even faster to prevent lumps from forming and to keep the mixture from scorching.

Remove from heat and pour into a shallow bowl.  Add the Madagascar Vanilla Bean Paste and place a piece of plastic wrap on the surface of the cream to prevent a skin from forming as the mixture cools.  Chill in refrigerator for about 15 minutes and take the temperature of the mixture.

When the mixture is 87 degrees F.  melt the gelatin in the microwave for about 15 seconds and then add the melted gelatin and mix thoroughly.  Fold in the whipped cream.  This is a stabilized French Vanilla Cream which is suitable for using as a filling in a wedding cake and especially suitable if you are using sliced strawberries or other fruit in the filling of the wedding cake as well.


This filling is good with Tres Leches Cake, Dark Chocolate Cake, Vanilla Chiffon Cake with Fresh Fruit Filling etc.

If you want to use this in Eclairs or Profiteroles or fruit tarts, simply omit the gelatin and reduce the whipped cream by 1 cup.