4.5(9 grams/0.3 oz gelatin bloomed in cold water)Gelatin Leaves
360Grams(12.7 oz)Heavy Cream (35%) (cold)
Instructions
Pastry Cream (step 1 of making creme légère):
Dissolve cornstarch in 1/4 cup of milk, combine rest of the milk with sugar and bring to a boil.
Whisk egg yolks into the cornstarch mixture.
Pour 1/3 of the boiling milk over the eggs, then return milk and the milk & egg mixture to heat. Boil for about 1 minute, whisking.
Remove from the heat and whisk in butter and vanilla.
Transfer to a cold container, press some plastic film directly on the cream and chill immediately.
Finish the cream filling (crème légère):
Soak gelatin leaves in cold water until softened.
Remove from water, squeeze well and keep handy.
Take 200g of cold pastry cream, place it in a microwave safe bowl and zap it until hot. Add gelatin to hot cream and whisk well until gelatin is completely dissolved.
Add the rest of the cold pastry cream (340g) and whisk well to combine.
Use an immersion blender if you still see lumps of undissolved gelatin).
Fold whipped cream into pastry cream in three doses.
Transfer cream to a piping bag and use immediately before it starts to set.
Notes
You can use the crème légère to fill choux pastry puffs, for a filling on an unbaked tart (where you bake just the dough but not the fruit), in the baba au rhum or with the addition of some whipped cream create a simple dessert with fruits or chocolate for example.