On 7/31/2018 at 8:24 PM, Rajala said:I'm following a recipe in a book by Stéphane Leroux (Praliné) and it calls for a "custard cream for mousseline". All good so far, but when I start reading the ingredients list for this it asks for powdered cream, what the hell? I've seen this online, but it seems to mostly be some kind of vegetable fat mix, and I have no idea if that is what was used for this, or some very specific product.
Recipe;
1000 ml milk
1 vanilla bean
125 gram granulated sugar
250 gram egg yolks
100 gram granulated sugar
100 gram powdered cream (to be used warm)
Heat the milk with the split vanilla stick and 125 gam of the sugar in a saucepan. Mix the egg yolks with the 100 gram of granulated sugar and the powdered cream in a mixing bowl. Pour part of the hot milk onto this mixture and return everything to the saucepan. Whisk the mixture until boiling point is reached. Pour the mixture onto a tray covered with plastic wrap. over the surface of the custard cream with a plastic wrap and cool rapidly.
Anyone know more about powdered cream? Anything I can use for a substitute? Should I look for another recipe for this custard cream for mousseline, whatever that now might be? Anyone with any experience here?
I have noticed that most of the culinary courses i have done, when the chef gives the recipe it is not the run of the mill ingredients. there is always some of the things that is not readily available on the market. sometimes i use what is available or just pass the recipe altogether. They have custard powder itself on the market.
